Roasted Vegetable Couscous
Ready in minutes couscous is a great alternative to rice or pasta.
Ingredients
- 1 Carrot diced
- 100 gm Pumpkin diced
- 100 gm Sweet Potato diced
- 1/2 Capsicum diced
- 1 Tbsp Olive oil
- 1 tsp Garlic clove crushed
- 1 tsp Cumin ground
- 1 tsp Coriander ground
- Pinch Black pepper
- Pinch Salt
- 1 can Chickpeas drained
- 1 1/4 cups Couscous
- 1 1/4 cups Vegetable stock boiling or add 1 tsp stock powder to boiling water
- 1/4 cup Parsley chopped
- 2 Spring Onions chopped
- 1 Lemon juiced
- 1 Cup Baby spinach leaves
Instructions
- Preheat oven 190 C
- Combine carrot, pumpkin, sweet potato, capsicum, oil, garlic, cumin, coriander, salt and pepper.
- Bake on lined oven tray 20-25 minutes or until cooked, stirring once so the vegetables cook evenly.
- In a large bowl add chickpeas, couscous and boiling stock, cover with cling film and set aside 5 minutes.
- Fluff couscous with a fork.
- Add parsley, cooked vegetables, spring onion, lemon juice and spinach, toss well to combine.
- Adjust salt and pepper to taste if needed.
- Serve warm or cool.
Notes
This makes a large bowl so serves 5 as a main or 8-10 as a side dish.
If you are wanting to have this for lunch for several days I suggest adding the spinach as you go so it doesn't go soggy.
Any vegetable can be substituted or added to this dish, some good ones being Eggplant, Cauliflower, Zucchini and Parsnip.
Changing the herbs and spices means the same dish can have many different flavours.
Crumbled fetta or goats cheese over the top is delicious.