Filter
Reset
Sort ByRelevance
Monica Joy
Couscous with roasted spring vegetables
Dish with couscous, roasted spring vegetables, chorizo, coriander, white cheese cubes
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200 ° C.
-
Cut 1 cm from the bottom of the fennel bulb, remove the green and cut the fennel into equal parts.
-
Cut the onion into equal parts.
-
Halve the peppers, remove the seeds and cut the flesh into strips.
-
Break the woody bottom of the green asparagus and cut the asparagus into three slanted pieces.
-
Halve the zucchini over the length and cut into 2 cm pieces.
-
Cut the chorizo into slices of ½ cm.
-
Spread the vegetables and chorizo over 2 baking sheets lined with baking paper.
-
Sprinkle the vegetables and chorizo with the oil, sprinkle with salt and salt and scoop.
-
Roast the vegetables in the oven for about 25 minutes until golden brown and done. Alternate the baking trays halfway and shovel the vegetables.
-
Meanwhile, put the couscous into a large bowl. Pour the water over it. Stir through, cover the dish and leave for 5 minutes.
-
In the meantime, finely chop the coriander.
-
Stir in the couscous with a fork and mix the vegetables, cheese cubes, 3 tbsp of the herb oil from the jar and the coriander through it.
Blogs that might be interesting
-
35 minMain dishpork tenderloin, balsamic vinegar, olive oil, orange pumpkin, onion, paprika, cinnamon, juice of orange, chicken or vegetable stock, creme fraiche,grilled pork tenderloin with pumpkin puree
-
45 minMain dishRed cabbage, mild olive oil, Pecorino Romano, lemon, fresh flat parsley, peeled pistachio nuts, garlic, chestnut mushrooms, Cantharellus cibarius,red cabbage tagliatelle with mushrooms and pecorino
-
40 minMain dishfresh carrots and snow peas, chicken fillet à la minute, wok sauce teriyaki, egg noodles, fresh ginger, traditional olive oil, soy-sesame-ginger dressing,noodles with chicken and vegetables from the oven
-
25 minMain dishonion, garlic, paprika mix, wholegrain penne, traditional olive oil, ground fennel seed, vega finely chopped, passata di pomodoro, arugula,pasta with paprika and tomato sauce with vegagehakt
Nutrition
810Calories
Sodium0% DV1.230mg
Fat72% DV47g
Protein66% DV33g
Carbs20% DV60g
Fiber28% DV7g
Loved it