Coucous with Roasted Vegetables


Total time: 1hr
Preparation Time: 45m

Servings
For 4 people


Author

Nadja - LouMalou


Nutritional Information

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


Ingredients

  • Oven baked vegetables
  • 250 g sweet potatoes cut into small pieces
  • 200 g cauliflower, cut into florets
  • 120 g parsnips cut into small pieces
  • 1 spring onions, including green parts, cut into rings
  • 1 tbsp. olive oil
  • Couscous
  • 200 g couscous
  • 2 dl saltwater, boiling
  • 0.5 pomegranate
  • 1 tsp. butter
  • 0.5 bunch peppermint, finely chopped
  • 1 handful cashews, coarsely chopped, roasted
  • 1 tbsp. olive oil
  • 0.5 bunch coriander, finely chopped
  • herb salt, to taste
  • 150 g feta cheese
  • a little ras el hanout

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Instructions

  • Oven baked 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. Mix the vegetables, cashew nuts, pomegranate seeds, herbs and oil into the couscous, season with herb salt and ras el hanout. Crumble the feta, sprinkle over the top, serve warm.

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Products used in this recipe

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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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