Coucous with roasted vegetables
Ingredients
for 4 person
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 |
How it's done
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.
Couscous
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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