Moroccan Roasted Vegetables With Couscous

By Jill Dupleix

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Couscous has a lovely nutty quality and is a great accompaniment to caramelised root vegetables.

All you have to do is throw all your ingredients of Moroccan Roasted Vegetables With Couscous

  1. 2 parsnips, peeled, quartered
  2. 400g mixed baby (Dutch) carrots, trimmed
  3. 1 small cauliflower, cut into florets
  4. 4 garlic cloves (unpeeled)
  5. 2 teaspoons ras el hanout (Moroccan spice blend - see note)
  6. 2 tablespoons honey
  7. 1/4 cup (60ml) olive oil
  8. 1 1/2 cups (300g) instant couscous
  9. 1 1/2 cups (375ml) Massel vegetable liquid stock, brought to the boil
  10. Thick Greek-style yoghurt, to serve
  11. Coriander leaves, to serve

The instruction how to make Moroccan Roasted Vegetables With Couscous

  1. Preheat oven to 220u00b0C and line a baking tray with baking paper. Add the vegetables and garlic, then sprinkle over ras el hanout. Season, drizzle with honey and 2 tablespoons oil, then toss to combine. Roast for 35-45 minutes until tender and caramelised.
  2. Meanwhile, combine couscous and remaining 1 tablespoon oil in a heatproof bowl, then pour over the hot stock. Cover and set aside for 5 minutes or until the liquid is absorbed.
  3. Fluff the couscous with a fork, then divide among plates.
  4. Top with the roasted vegetables, garlic and a dollop of yoghurt. Garnish with the coriander leaves, then serve.

Nutritions of Moroccan Roasted Vegetables With Couscous

fatContent: 534.165 calories
saturatedFatContent: 14.8 grams fat
carbohydrateContent: 0.2 grams saturated fat
sugarContent: 81.1 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 12.6 grams protein
sodiumContent:

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