Coucous with roasted vegetables

Coucous with roasted vegetables

Total: 1 hr | Active: 45 min.
Nutritional value / person: 509 kcal
, Fat: 22 g
, Carbohydrate: 59 g
, Protein: 18 g


4 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Roasted vegetables

250 g sweet potatoes, cut into small pieces
120 g parsnips, cut into small pieces
200 g cauliflower, cut into florets
1 spring onion incl. green part, cut into rings
1 tbsp olive oil


200 g couscous
2 dl salted water, boiling
1 tsp butter
½ pomegranate
1 handful cashew nuts, coarsely chopped, toasted
½ bunch peppermint, finely chopped
½ bunch coriander, finely chopped
1 tbsp olive oil
herb salt, to taste
a little ras el hanout
150 g feta
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How it's done

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Roasted vegetables

Arrange the vegetables on a baking tray lined with baking paper, drizzle with oil and mix well.

Bake for approx. 15 mins. in the centre of an oven preheated to 200°C.


Place the couscous in a bowl, pour boiling water over the top, cover and leave to absorb for approx. 5 mins. Add the butter, separate the couscous with a fork. Remove the pomegranate seeds. Crumble the feta, sprinkle over the top, serve warm.


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