Roasted vegetables and Couscous salad
Serves 4
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568 calories
77 g
0 g
25 g
13 g
4 g
743 g
650 g
16 g
0 g
20 g
Nutrition Facts
Serving Size
743g
Servings
4
Amount Per Serving
Calories 568
Calories from Fat 223
% Daily Value *
Total Fat 25g
39%
Saturated Fat 4g
18%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 17g
Cholesterol 0mg
0%
Sodium 650mg
27%
Total Carbohydrates 77g
26%
Dietary Fiber 14g
56%
Sugars 16g
Protein 13g
Vitamin A
62%
Vitamin C
161%
Calcium
13%
Iron
22%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 red and 1 yellow pepper, cored, deseeded and cut into big chunks
  2. 4 courgettes sliced
  3. 1 aubergine sliced
  4. 4 red onions, halved
  5. 2 garlic cloves, peeled and halved
  6. 3 tbsp extra virgin olive oil
  7. 1 tbsp Herbes de Provence
  8. Salt and freshly ground black pepper
For the couscous
  1. 225g couscous
  2. 500ml vegetable stock
  3. 1 tbsp extra virgin olive oil
  4. Salt and freshly ground black pepper
For the salad
  1. 75g packet mixed salad leaves (lettuce, rocket etc...)
  2. 3 tbsp extra virgin olive oil
  3. Juice of 2 limes
  4. 2tbsp ground cumin
  5. Salt and ground black pepper
Instructions
  1. Preheat the oven 220°C/gas 7.
  2. Put all the vegetables in a roasting tin with the Herbes de Provence, garlic cloves, oil, seasoning, and coat well.
  3. Roast for 40 minutes, turning occasionally, until the vegetables are cooked. Leave to cool.
  4. Meanwhile, place the couscous in a bowl with salt and pepper, and pour the vegetable stock over it. Leave for 15 minutes, then fluff with a fork.
  5. Place the couscous in a large salad bowl. Arrange the roasted vegetables on top, and add the salad leaves.
  6. In a small jar, mix together the salad dressing ingredients. Just before serving, drizzle over the salad and toss together.
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calories
568
fat
25g
protein
13g
carbs
77g
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Chezmoi.style http://chezmoi.style/
A great vegetarian dish appreciated by everyone