Coucous with roasted vegetables

Total time: 1hr
Preparation Time: 45m

For 4 people


Nadja - LouMalou

Nutritional Information

Contains 509 Kcal, 18g Protein, 59g Carbohydrates, 22g Fat


  • Roasted vegetables
  • 120 g parsnips, cut into small pieces
  • 250 g sweet potato, cut into small pieces
  • 200 g cauliflower, cut into florets
  • 1 spring onions incl. green parts, cut into rings
  • 1 tbsp olive oil
  • Couscous
  • 200 g couscous
  • 2 dl salted water, boiling
  • 0.5 bunch peppermint, finely chopped
  • 0.5 pomegranate
  • 1 handful cashew nuts, coarsely chopped, toasted
  • 1 tsp butter
  • 0.5 bunch coriander, finely chopped
  • 1 tbsp olive oil
  • herb salt, to taste
  • 150 g feta
  • a little ras el hanout

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  • Roasted vegetables

    Arrange the vegetables on a baking tray lined with baking paper, drizzle with oil and mix well. Bake for approx. 15 mins. in the centre of an oven preheated to 200°C.
  • Couscous

    Place the couscous in a bowl, pour boiling water over the top, cover and leave to absorb for approx. 5 mins. Add the butter, separate the couscous with a fork. Remove the pomegranate seeds. Crumble the feta, sprinkle over the top, serve warm.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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