Couscous with roasted vegetables

Fluffy couscous served with oven roasted zucchini, pepper and carrot.

Number of servings

1

Nutrients

For entire dish

Calories

466 kcal

Protein

11.7 g

Carbohydrates

68.7 g

Fat

16.1 g

Fiber

8.1 g

Per serving

Calories

466 kcal

Protein

11.7 g

Carbohydrates

68.7 g

Fat

16.1 g

Fiber

8.1 g

Vitamins

For entire dish

Some micronutrient totals include only ingredients with a recorded value.

A

626.6 mcg

C

123.6 mg

E

2.2 mg

K

17 mcg

B9

42.8 mcg

K⁺

313.2 mg

Ingredients

• Couscous — 70 g
• Zucchini — 120 g
• Bell pepper — 80 g
• Carrot — 60 g
• Olive oil — 15 g
• Table salt — 3 g

Cooking instructions

1. Preheat the oven to 200 degrees Celsius.
2. Dice the zucchini.
3. Dice the bell pepper.
4. Slice the carrot.
5. Toss the vegetables with the olive oil and salt on a baking tray.
6. Roast for 20 minutes until tender.
7. Place the couscous in a bowl and cover with boiling water.
8. Cover and let stand for 5 minutes, then fluff with a fork.
9. Combine the couscous with the roasted vegetables and serve warm.