Roasted vegetables on couscous with Moroccan dressing
Prep
20 min
Cook
45 min
Serves
6
Skill
Vegetarian
Prep
20 min
Cook
45 min
Serves
6
Skill
This Moroccan-style dish will impress with its vibrant colours and fragrant dressing. Adding liberal amounts of herbs and spices can significantly boost both the flavour and antioxidant content of your meal.
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Ingredients
Roasted vegetables
- 2 small spanish onions, peeled and quartered
- 2 medium desiree potatoes, scrubbed well and quartered
- 500g butternut pumpkin (butternut squash), peeled and cut into 2.5cm chunks
- 1 small sweet potato, peeled and cut into 2.5cm chunks
- 1 tbs extra virgin olive oil
- 1½ cups whole wheat couscous
Dressing
- ½ cup extra virgin olive oil
- ½ tsp hot paprika
- 1 tbs ground cumin
- 1 tbs ground coriander
- 2 tbs coriander (cilantro) leaves, chopped
- 2 tbs passata (tomato puree)
- 5 tbs lemon juice
Salad topping
- 80g mixed green leaves, washed and drained
- 100g feta cheese, crumbled
- 2 tbs pepitas (pumpkin seeds)
Nutrition per serving
1786 kJ
energy kj
10 g
protein
6 g
saturated fat
6 g
dietary fibre
31 g
carbohydrate
9 g
sugars
231 mg
sodium
Method
- Pre-heat the oven to 200°C (390°F).
- Prepare vegetables and spread on 2 oven trays lined with parchment (baking) paper. Brush with olive oil.
- Place trays in hot oven and roast vegetables for 45 mins, removing onions after about 30 mins or when browned.
- Place couscous in a glass bowl and pour over 1½ cups of boiling water. Cover and let stand for 10 mins, then fluff up with a fork.
- Prepare dressing by combining all ingredients and mixing well.
- Set aside.
- Pile up ingredients on a serving platter in the following order: couscous, roasted vegetables, green leaves, crumbled feta, pepitas. Pour over the salad dressing. Serve immediately.
- Leftovers can be stored in the fridge for several days.
Roasted vegetables
- 2 small spanish onions, peeled and quartered
- 2 medium desiree potatoes, scrubbed well and quartered
- 500g butternut pumpkin (butternut squash), peeled and cut into 2.5cm chunks
- 1 small sweet potato, peeled and cut into 2.5cm chunks
- 1 tbs extra virgin olive oil
- 1½ cups whole wheat couscous
Dressing
- ½ cup extra virgin olive oil
- ½ tsp hot paprika
- 1 tbs ground cumin
- 1 tbs ground coriander
- 2 tbs coriander (cilantro) leaves, chopped
- 2 tbs passata (tomato puree)
- 5 tbs lemon juice
Salad topping
- 80g mixed green leaves, washed and drained
- 100g feta cheese, crumbled
- 2 tbs pepitas (pumpkin seeds)
Nutrition per serving
1786 kJ
energy kj
10 g
protein
6 g
saturated fat
6 g
dietary fibre
31 g
carbohydrate
9 g
sugars
231 mg
sodium
- Pre-heat the oven to 200°C (390°F).
- Prepare vegetables and spread on 2 oven trays lined with parchment (baking) paper. Brush with olive oil.
- Place trays in hot oven and roast vegetables for 45 mins, removing onions after about 30 mins or when browned.
- Place couscous in a glass bowl and pour over 1½ cups of boiling water. Cover and let stand for 10 mins, then fluff up with a fork.
- Prepare dressing by combining all ingredients and mixing well.
- Set aside.
- Pile up ingredients on a serving platter in the following order: couscous, roasted vegetables, green leaves, crumbled feta, pepitas. Pour over the salad dressing. Serve immediately.
- Leftovers can be stored in the fridge for several days.