Mixed vegetable couscous

Mixed vegetable couscous

By
From
Zest
Serves
4
Prep
15 mins
Cooking time
30 mins
Photographer
Ian Hofstetter

Try serving this salad with a roast in place of the traditional roast vegetables.

Ingredients

Quantity Ingredient
spray oil
2 cups pumpkin or sweet potato, cubed
250g grape tomatoes
2 zucchini, chopped
1 capsicum, seeded and chopped
1 red onion, chopped
1 cup couscous
1 cup water or low-salt stock, boiling
1/2 lemon, juiced
1/4 cup low-fat natural yoghurt, (optional)

Method

  1. Preheat the oven to hot, 200ºC. Spray a baking dish with oil. Arrange the vegetables in the dish and spray with a little more oil. Bake for 25–30 minutes until tender and golden then remove from the oven and keep warm.
  2. Meanwhile, measure the couscous into a mixing bowl. Pour over the boiling water and stir briefly. Cover and leave to stand for 5 minutes, or until all the liquid has been absorbed.
  3. Fluff with a fork and stir through the roasted vegetables. Top with a dollop of yoghurt.
Tags:
healthy
diet
low
fat. low-fat. low
calorie
low-calorie
skinny
nutritional
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