Roasted vegetables and Couscous salad
2017-07-23 15:58:13
Serves 4
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 red and 1 yellow pepper, cored, deseeded and cut into big chunks
- 4 courgettes sliced
- 1 aubergine sliced
- 4 red onions, halved
- 2 garlic cloves, peeled and halved
- 3 tbsp extra virgin olive oil
- 1 tbsp Herbes de Provence
- Salt and freshly ground black pepper
For the couscous
- 225g couscous
- 500ml vegetable stock
- 1 tbsp extra virgin olive oil
- Salt and freshly ground black pepper
For the salad
- 75g packet mixed salad leaves (lettuce, rocket etc...)
- 3 tbsp extra virgin olive oil
- Juice of 2 limes
- 2tbsp ground cumin
- Salt and ground black pepper
Instructions
- Preheat the oven 220°C/gas 7.
- Put all the vegetables in a roasting tin with the Herbes de Provence, garlic cloves, oil, seasoning, and coat well.
- Roast for 40 minutes, turning occasionally, until the vegetables are cooked. Leave to cool.
- 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.
- Place the couscous in a large salad bowl. Arrange the roasted vegetables on top, and add the salad leaves.
- In a small jar, mix together the salad dressing ingredients. Just before serving, drizzle over the salad and toss together.
Chezmoi.style http://www.chezmoi.style/
A great vegetarian dish appreciated by everyone