Roasted Vegetables and Couscous

Cooking Time

mins
Difficulty
Prep time

mins
Serves

people

Nutritional information

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

Monounsaturated fat (g)

7.5g

Polyunsaturated fat (g)

1.3g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

337mg

Salt (g)

0.84g

Vitamin A (IU)

1279IU

Vitamin C (mg)

104.1mg

Calcium (mg)

48mg

Iron (mg)

1.46mg

Potassium (mg)

475mg

Total

39.7g

6255kJ

1496kcal

232.6g

210.9g

17.2g

21.7g

45.7g

7.3g

35.9g

30.0g

5.3g

0.0g

0mg

1347mg

3.36g

5115IU

416.4mg

192mg

5.86mg

1901mg

Ingredients
Cook

1 red onion, cut into 1 cm cubes
1 courgette, cut into 1 cm cubes
1 red pepper cut into 1 cm cubes,
1 yellow pepper, cut into 1 cm cubes
100 g squash cut into 1cm cubes
3 tbsp olive oil
375 ml boiling water
1 Knorr Reduced Salt Vegetable Stock Cube
250 g couscous
2 tbsp lemon juice
15 g chopped into 2 cm pieces fresh coriander
15 g chopped fresh mint