Middle Eastern Couscous with Roasted Vegetables 

Rating: (26 ratings made)

Rate recipe: 5 (high) 4 3 2 1 (low)

Pumpkin, sweet potato, zucchini and snow peas with tasty couscous.

Ingredients:

750 g pumpkin, peeled and diced

750 g sweet potato, peeled and diced

2 tsp ground cumin

2 tsp ground coriander

2 medium zucchini, sliced

1 1/2 cup vegetable stock

2 cup reduced fat milk

2 cup instant couscous

1 cup natural yoghurt, lowfat

1 lemon, juice only

2 Tbsp fresh coriander, chopped

40 g butter

60 g snow peas, trimmed

Directions:

Preheat oven to 200°C.

Bake pumpkin, sweet potato, butter, cumin and coriander in a baking dish for 30 minutes. Add zucchini and snow peas and bake for 10 minutes.

Bring stock, milk and cinnamon to the boil. Add couscous, cover and stand 5 minutes.

Combine remaining ingredients. Top couscous with vegetables and drizzle with yogurt.

Author:

Dairy Corporation

Member Comments: (1)

By: kathy65 - 2008-09-19
Recipe method was not easy to follow. I cut the veges up too small and they overcooked. The method asks for cinnamon - this is not in the ingredients list, I suspect now that they have used coriander twice instead of the cinnamon. Could have done with half the amount of couscous. The taste was lovely but the kids wouldn''t touch it because of the spices.