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Couscous With Roasted Vegetables And

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Ingredients

Adjust Servings:

	500 g sweet potatoes or 500 g kumara
	2 red spanish onions, peeled cut into wedges
	1 red capsicum, cut into pieces
	1 green capsicum, cut into pieces
	2 zucchini, chopped
	olive oil
	400 g drained chickpeas
	2 cups couscous, cooked
	paul newman's vinegar and oil dressing

Nutritional information

402.8

Calories

12 g

Calories From Fat

1.4 g

Total Fat

0.2 g

Saturated Fat

0 mg

Cholesterol

259.6 mg

Sodium

84.5 g

Carbs

10.3 g

Dietary Fiber

7.5 g

Sugars

13.5 g

Protein

349g

Serving Size

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Couscous With Roasted Vegetables And

Name: Couscous With Roasted Vegetables And
Prep time: 20 min
Total time: 1 h 20 min
Yield: 6
Cuisine: American
Ingredients: : 500; : 2; : 1; : 1; : 2; : 400; : 2

Features:

Cuisine:

American

This is a fabulous vegetarian salad served at room temperature. I am constantly asked to either make it or to supply the recipe. I have posted a Recipe #123680 that goes with the salad separately.

80 min
Serves 6
Easy

Ingredients

Directions

Couscous With Roasted Vegetables and Tahini Sauce, This is a fabulous vegetarian salad served at room temperature I am constantly asked to either make it or to supply the recipe I have posted a Recipe #123680 that goes with the salad separately , This is a fabulous vegetarian salad served at room temperature I am constantly asked to either make it or to supply the recipe I have posted a Recipe #123680 that goes with the salad separately

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Steps

1 Done	Place Vegetables in Roasting Dish.
2 Done	Drizzle With Olive Oil.
3 Done	Roast 200c For About 45 Minutes.
4 Done	Cool.
5 Done	Combine Chickpeas and Couscous, Stir in Dressing to Taste. Place on Large Serving Platter.
6 Done	Add Remaining Dressing to Cooled Vegetables, Mix and Spoon Over Couscous.
7 Done	Serve at Room Temperature With Tahini.