Couscous with Roasted Vegetables
35 min215 kcal each
Fluffy couscous tossed with roasted zucchini, peppers and onion, cumin, lemon and parsley. Good warm or cold.
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Plan this recipeIngredients
for 4 servings- Couscous, dry160 g
- Zucchini1 piece
- Red bell pepper1 piece
- Red onion1 piece
- Olive oil1 tbsp
- Lemon juice1 tbsp
- Fresh parsley10 g
- Ground cumin1 tsp
- Salt½ tsp
Method
Prep 10 min · cook 25 min- Heat the oven to 220 °C. Chop the vegetables into chunks, toss with the oil, cumin and salt, and roast for 20–25 minutes.
- Pour 200 ml of boiling salted water over the couscous, cover for 5 minutes and fluff it with a fork.
- Fold in the vegetables, the lemon juice and parsley.
Nutrition
per servingCal
215
Protein
6.57g
Carbs
38g
Fat
4.12g
Of 4.5g of sugar per serving, 0g is added sugar.
Of 4.1g of fat per serving, 0.6g is saturated.
