Vegetable couscous
A quick supper of couscous and roasted vegetables.
- Servings
- 4
- Prep
- 15 min
- Cooking
- 10 min
- Total
- 25 min
- Difficulty
- Easy
Ingredients
| Amount | Ingredient | g |
|---|---|---|
| 1.5 cup | Couscous | 263 |
| 1 pc | Bell pepper | 150 |
| 2 pc | Carrot | 140 |
| 1 pc | Onion | 110 |
| 3 tbsp | Olive oil | 39 |
| 1 pc | Lemon | 100 |
| 1 tsp | Salt | 6 |
Nutrition per serving
| Energy | 377 kcal / 1 578 kJ |
|---|---|
| Protein | 9.8 g |
| Carbohydrates | 61.0 g |
| of which sugars | 5.0 g |
| Fat | 10.4 g |
| Fibre | 6.2 g |
| Salt | 1.6 g |
Computed from the ingredients' values per 100 g; approximate.
Method
- Chop the vegetables and roast them with oil for 20 minutes.
- Pour hot salted water over the couscous and let it swell.
- Mix with the vegetables and lemon juice.