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.
-
50 minMain dishricotta, soft goat cheese, semolina, flour, Eggs, pecans, sweetbites, olive oil, vegetable stock, Spinach, fresh fresh mint, olive oil with truffle flavor,goat cheese gnocchi with spinach and truffle oil
-
30 minMain dishtuna on water, Red onion, garlic, Sun dried tomatoes, Eggs, semi-skimmed milk, (olive oil, potato dumplings, Italian steam vegetable mix,potato tuna omelette and italian vegetables
-
55 minMain dishoranges, olive oil, onion, shoulder chops, thyme, prunes without pit, something crumbly potatoes, creme fraiche, butter, nutmeg,stewed shoulder chops with orange sauce
-
60 minMain dishfrozen butter butter puff pastry, unroasted walnuts, watercress, fine frozen garden peas, medium sized egg, creme fraiche, old farmhouse cheese, romatomat,walnut quiche with old cheese
Nutrition
605Calories
Sodium35% DV840mg
Fat45% DV29g
Protein38% DV19g
Carbs21% DV63g
Fiber24% DV6g
Loved it