Couscous with roasted vegetables and feta
Roasted vegetables with couscous and feta.
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.
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