Couscous with roasted vegetables

Name: couscous with roasted vegetables
Cook time: 45 min
Total time: 65 min
Yield: 4
Cuisine: Moroccan
Ingredients: celeriac; fresh pumpkin; 250 g boiled beets; 150 g deleted carrots; toe garlic; 1 el fennel seed; 3 el traditional olive oil; 300 g couscous; 1 press orange; 250 g smoked chicken strips

Vegetables from the oven with couscous, orange juice and smoked chicken.

Ingredients

Kitchen Stuff

2 baking paper
2 baking tray

Directions

Preheat the oven to 200 ºC.
Peel the celeriac. Cut into quarters and then into 1/2 cm segments.
Cut the pumpkin into equal parts. Remove the peel, seeds and stringy inside.
Peel the beetroot and cut into 1/2 cm segments. Cut the carrot into slant slices of 1/2 cm.
Spoon the vegetables on the baking sheets lined with baking paper.
Slice the garlic. Divide the garlic, the fennel seed, the oil pepper and possibly salt over the vegetables.
Roast the vegetables in about 20 minutes until golden brown and done. Change the baking sheets halfway and shovel the vegetables.
In the meantime, prepare the couscous according to the instructions on the packaging.
Squeeze out the orange.
Stir the couscous with a fork and mix with the orange juice, the chicken strips and roasted vegetables.
Season with (freshly ground) pepper and possibly salt.