Vegetable and couscous salad

Cooking Vegetarian Vegetable and couscous salad

Detailed step-by-step description of how to cook the dish "Vegetable and couscous salad". Try it by all means

Lables: Vegetarian Egg free Fish free Lactose free Peanut free Sesame free Shellfish free Tree nut free
  1. Preheat oven to 200°C.
  2. Place vegetables, onion, garlic, oil, and salt and pepper into a large bowl. Toss well to coat vegetables in oil. Arrange in a large roasting pan. Roast for 15 minutes.
  3. Add chickpeas to pan. Turn vegetables. Roast a further 5 minutes or until chickpeas are warm and vegetables are tender. Set aside to cool slightly.
  4. Place couscous into a large heatproof bowl. Pour boiling stock over couscous. Cover. Stand for 3 minutes or until stock is absorbed. Add butter. Stir with a fork to separate grains.
  5. Add vegetables, chickpeas and parsley to couscous. Season and toss gently to combine. Serve with lemon wedges.

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450g kumara , peeled, roughly chopped
3 Lebanese eggplants, thickly sliced
8 yellow button squash, halved
2 zucchini, thickly sliced
1 large red capsicum, cut into strips
1 red onion, cut into thin wedges
2 garlic cloves, finely chopped
2 tbsp olive oil
300g can chickpeas, drained, rinsed
1 1/2 cups couscous
1 1/2 cups Massel vegetable liquid stock, boiling
1 tbsp butter
1/4 cup flat-leaf parsley, finely chopped
lemon wedges, to serve

Adv

Autors
Preparation time
40
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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