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Roasted Veg Couscous
Roasted Veg Couscous - Lots of fresh vegetables simply roasted in the oven with some store cupboard spices, combined with giant/pearl couscous then finished off with feta, fresh mint and a squeeze of lemon.
Total Time
50 mins
Servings: 4 as a side
Calories: 235 kcal
Course:
Side Dish
Cuisine:
Australian
Ingredients
- 250 g pumpkin chopped
- 1 small red capsicum chopped
- 1 small eggplant chopped
- 1 medium zucchini chopped
- 2 roma tomatoes chopped
- 1 small red onion sliced
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- salt & pepper
- 3 teaspoon olive oil divided
- 1 cup giant/pearl couscous prepared according to package instructions - see my notes for a tip for extra flavour
- 50 g Danish feta crumbled
- ¼ cup fresh mint leaves - loosely packed thinly sliced
- Juice of a lemon optional
- 2 tablespoon pine nuts
Instructions
- Pre heat oven to 180c ff / 355f.
- Take a large rimmed baking sheet, and place pumpkin, capsicum, eggplant, zucchini, tomato & onion into a rough pile on the sheet.
- Sprinkle vegetable pile with ground cumin, garlic powder, salt & pepper and mix to coat - I use my hands for this.
- Drizzle 2 teaspoon of olive oil over vegetables, then mix again to coat. Spread the vegetables out evenly on the baking sheet, and bake for 20 mins.
- Remove from oven, sprinkle over the pine nuts and return to the oven for a further 5 mins.
- Meanwhile, cook the couscous according to packet instructions (my tip for extra flavour in the couscous is to use vegetable or chicken stock instead of water).
- Place the cooked couscous in a bowl, then add the roasted vegetables plus the extra 1 tsp of olive oil. Add crumbled feta and sliced mint, mixing lightly to combine.
- Drizzle over lemon juice if using, and serve.
Cup of Yum
Notes
- My tip for getting some extra flavour into your giant/pearl couscous is to prepare it using vegetable or chicken stock instead of water.
- If you are not sure where to find giant/pearl couscous in the supermarket, in Australia it's in the dry pasta section.
- *Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*
Nutrition Information
Serving
0g
Calories
235kcal
(12%)
Carbohydrates
0g
(0%)
Protein
0g
(0%)
Fat
0g
(0%)
Saturated Fat
0g
(0%)
Polyunsaturated Fat
0g
Monounsaturated Fat
0g
Trans Fat
0g
Cholesterol
0mg
(0%)
Sodium
0mg
(0%)
Potassium
0mg
(0%)
Fiber
0g
(0%)
Sugar
0g
(0%)
Vitamin A
0IU
(0%)
Vitamin C
0mg
(0%)
Calcium
0mg
(0%)
Iron
0mg
(0%)
Nutrition Facts
Serving: 4as a side
Amount Per Serving
Calories 235
% Daily Value*
| Serving | 0g | |
| Calories | 235kcal | 12% |
| Carbohydrates | 0g | 0% |
| Protein | 0g | 0% |
| Fat | 0g | 0% |
| Saturated Fat | 0g | 0% |
| Polyunsaturated Fat | 0g | 0% |
| Monounsaturated Fat | 0g | 0% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 0mg | 0% |
| Potassium | 0mg | 0% |
| Fiber | 0g | 0% |
| Sugar | 0g | 0% |
| Vitamin A | 0IU | 0% |
| Vitamin C | 0mg | 0% |
| Calcium | 0mg | 0% |
| Iron | 0mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.