Middle Eastern Couscous with Roasted Vegetables

Middle Eastern Couscous with Roasted Vegetables

Pumpkin, sweet potato, zucchini and snow peas with tasty couscous.

Rating:

5 stars 5 stars 5 stars 5 stars 5 stars (10 ratings made) Rate
Serves: 6 person(s) Change

Preparation Time: 10 mins
Cooking Time: 50 mins

Ingredients Convert to Imperial

  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 medium zucchini, sliced
  • 1 1/2 cup vegetable stock
  • 2 cup reduced-fat milk
  • 2 cup instant couscous
  • 1 lemon, juice only
  • 2 Tbsp fresh coriander, chopped
  • 40.00 g butter
  • 1 cup low-fat plain yogurt
  • 0.68 kg pumpkin, peeled and diced
  • 57.14 g snow peas, trimmed
  • 0.68 kg sweet potato, peeled and diced

Directions:

Preheat oven to 400°F.

Bake pumpkin, sweet potato, butter, cumin and coriander in a baking dish for 30 minutes. Add zucchini and snow peas and bake for 10 minutes.

In a saucepan, bring stock, milk and cinnamon to the boil. Add couscous, cover and stand 5 minutes.

Combine remaining ingredients. Top couscous with vegetables and drizzle with yogurt.