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.
-
45 minMain disholive oil, onion, garlic, cumin powder (djinten), curry powder, tomato cubes, eggplant, couscous, dried apricots, arugula, yogurt, hazelnut, Sesame seed, cumin seed, cumin powder (djinten), coriander powder (ketoembar), dried thyme, coarse sea salt,grilled eggplant with dukkah and couscous
-
30 minMain dishmedium sized egg, onion, traditional olive oil, risotto rice, hot beef broth from tablet, frozen spinach à la crème, lightly salted smoked meat, grated Parmesan cheese,Spinach risotto
-
20 minLuncholive oil, onion, zucchini, leeks, paprika, paprika, egg, milk, cooking cream, dried Italian herbs, dried Provençal herbs, soft goat cheese,vegetable fries with goat's cheese
-
20 minMain dishchicken bolt, peanut oil, liquid baking product, garlic, lemon, powdered sugar, sage, dried Provençal herbs,chicken with roasted garlic and lemon
Nutrition
605Calories
Sodium35% DV840mg
Fat45% DV29g
Protein38% DV19g
Carbs21% DV63g
Fiber24% DV6g
Loved it