Roasted Vegetable Couscous
Roasted Vegetable Couscous It is a colorful, delicious, and nutritious dish, completely plant-based or 100% plant-based! A variety of vegetables roasted to a natural sweetness and slightly smoky aroma, combined with soft couscous grains that absorb the fragrant vegetables and spices. Without animal ingredients, the taste is a perfect balance between the savory, natural sweetness of vegetables and the warm aroma of spices. It has a varied texture, is very filling, is suitable for serving warm or cold, makes a complete main dish or a very special side!
Shared by Nela
Time
45 min
Serves
4
Difficulty
easy
🛒 Ingredients
- One carrot, cut into large cubes (As a vegetable ingredient)
- One potato/sweet potato, diced (as a vegetable ingredient)
- 1/2 red and yellow bell peppers, cut into large pieces (as a vegetable ingredient)
- 1 onion, cut into circles (as a vegetable ingredient)
- 100 grams of button mushrooms/oyster mushrooms (as a vegetable ingredient)
- 2 whole cloves of garlic (as a vegetable ingredient)
- 3 tablespoons olive oil (as a vegetable ingredient)
- Salt, pepper, a little cumin powder and paprika (as a vegetable ingredient)
- 200 grams of instant couscous (as couscous ingredients)
- 250 to 300 ml hot vegetable stock (as a couscous base)
- One tablespoon of olive oil
- A little salt as an ingredient (Couscus)
- Raisins, roasted chopped almonds, fresh parsley/coriander leaves, lime juice (as a topping)
👩🍳 Instructions
- 1
Roast vegetables: preheat oven to 200°C, coat all vegetables with oil and seasoning, arrange on a baking sheet. Bake for 20 to 25 minutes until tender and beautifully browned.
- 2
Prepare the couscous: Place the couscous in a heatproof bowl, pour in the boiling vegetable stock, cover tightly, and let sit for 5 to 7 minutes until the liquid is absorbed. Stir gently with a fork to break up the grains.
- 3
Mix: add the roasted vegetables to the couscous, add the toppings of your choice, mix well.
- 4
Serve: Add lime juice, enjoy warm!