Roasted Vegetable Couscous
- 1 Knorr Zero Salt Vegetable Stock Cubes
- 250 g couscous
- 100 g squash cut into 1cm cubes
- 1 red pepper cut into 1 cm cubes,
- 1 yellow pepper, cut into 1 cm cubes
- 1 courgette, cut into 1 cm cubes
- 1 red onion, cut into 1 cm cubes
- 2 tbsp lemon juice
- 375 ml boiling water
- 3 tbsp olive oil
- chopped fresh coriander
- chopped fresh mint
Preheat oven to 200°C, 180°C fan, Gas Mark 6. Place the red onion, 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.
Dissolve the Knorr Zero Salt Vegetable Stock Cube in the boiling water and add to the couscous. Stir, cover and allow to stand for 5 minutes.
Once the vegetables are cooked mix with the couscous. Add lemon juice and remaining olive oil then fluff with fork before serving. Garnish with coriander and mint.
- Amount per Serving
|Nutritional values||Amount per Serving|
|Energy (kcal)||373.626 kcal|
|Protein (g)||9.779 g|
|Sugar (g)||5.801 g|
|Fat (g)||11.556 g|
|Fibre (g)||5.16 g|
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