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 dishwholemeal penne, olive oil, fresh beef soup balls, onion, tomato cubes in juice, dried Italian herbs, Kale, grated 30 cheese,penne with meatballs from the oven
-
20 minMain dishpineapple, tomato paste, sambal, dark brown sugar, wine vinegar, neutral oil, pig strips babi pangang, onion, cucumber, Red pepper,pork strips with pineapple
-
25 minMain dishbutter, coalfish fillet, flour, whipped cream, dried dill, fast cooking brown rice, green beans,pollock in dill cream sauce
-
15 minMain dishchilibones, corn granules, vine tomatoes, taco shells, sunflower oil, beef strips, salsa sauce mild, iceberg lettuce,fast chili
Nutrition
605Calories
Sodium35% DV840mg
Fat45% DV29g
Protein38% DV19g
Carbs21% DV63g
Fiber24% DV6g
Loved it