Roasted Vegetables and Couscous

Try creating our delicious yet simple recipe for Couscous | Knorr

Amount per serving

Protein (g)

9.9g

Energy (kJ)

1564kJ

Energy (kcal)

374kcal

Carbohydrate incl. fibre (g)

58.1g

Carbohydrate excl. fibre (g)

52.7g

Sugar (g)

4.3g

Fibre (g)

5.4g

Fat (g)

11.4g

Saturated fat (g)

1.8g

Unsaturated fat (g)

9.0g

Total

39.7g

6255kJ

1496kcal

232.6g

210.9g

17.2g

21.7g

45.7g

7.3g

35.9g

1 Preheat oven to 200°C, 180°C fan, Gas Mark 6.
2 Place the red onions, courgette, peppers and diced squash in a baking tray, add 2 tablespoons olive oil and place in oven for 20 minutes until vegetables are roasted and cooked. Mix occasionally to ensure even cooking.
3 Dissolve the Knorr Reduced Salt Vegetable Stock Cube in the boiling water and add to the couscous. Stir, cover and allow to stand for 5 minutes.
4 Mix vegetables and couscous together, add lemon juice and remaining olive oil and fluff with fork before serving.
5 Add fresh coriander and fresh mint and stir through.
6 Variation TIP: Garlic Couscous
7 When adding the roasted vegetables add 1 finely chopped clove garlic and stir in well.
8 Variation TIP: Couscous with a hint of basil
9 Stir in 1-1½ tablespoon of basil dressing with the lemon juice and olive oil.