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Nikkivazquez
Couscous with roasted vegetables and feta
Roasted vegetables with couscous and feta.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Peel the pumpkin and halve. Remove the seeds and cut the flesh into cubes of 2 cm.
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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.
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Mix the vegetables with the oil, pepper and salt.
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Spread over a baking sheet covered with parchment paper. Roast in about 25 minutes until golden brown and cooked. Spoon halfway.
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Meanwhile, bring the water to the boil with the bouillon tablet. Let completely roam.
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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.
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Divide the couscous over a large dish. Crumble the feta and spread with the roasted vegetables over the couscous.
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Nutrition
605Calories
Sodium35% DV840mg
Fat45% DV29g
Protein38% DV19g
Carbs21% DV63g
Fiber24% DV6g
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