Filter
Reset
Sort ByRelevance
Nikkivazquez
Couscous with roasted vegetables and feta
Roasted vegetables with couscous and feta.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200 ° C.
-
Peel the pumpkin and halve. Remove the seeds and cut the flesh into cubes of 2 cm.
-
Cut the zucchini lengthwise into quarters and the quarters into pieces of 5 cm. Halve the peppers, remove the seeds and cut the flesh into strips.
-
Mix the vegetables with the oil, pepper and salt.
-
Spread over a baking sheet covered with parchment paper. Roast in about 25 minutes until golden brown and cooked. Spoon halfway.
-
Meanwhile, bring the water to the boil with the bouillon tablet. Let completely roam.
-
Remove from the heat and add the couscous and the rest of the oil. Cover and leave for 5 minutes. Stir the couscous with a fork.
-
Divide the couscous over a large dish. Crumble the feta and spread with the roasted vegetables over the couscous.
-
25 minMain dishpotato slices, onion, green peppers, butter or margarine, half-to-half-chopped, mix for meatloaf, bananas, ground old cheese,meatloaf with banana
-
50 minMain dishtraditional olive oil, frozen dough for savory pie, bread-crumbs, garlic, fresh leaf spinach, medium sized egg, ricotta, Parmigiano Reggiano,Spinach-Ricotta Cake
-
50 minMain dishsticking potato, eggplant, zucchini, Cherry tomatoes, traditional olive oil, frozen cod fillet,ratatouille with cod fillet
-
30 minMain dishwok oil, chicken drumsticks, garlic, lemon, light soy sauce, mie, leeks, fresh celery,drumsticks with oriental noodles
Nutrition
605Calories
Sodium35% DV840mg
Fat45% DV29g
Protein38% DV19g
Carbs21% DV63g
Fiber24% DV6g
Loved it