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Vegetarian Pearl Couscous with roasted vegetables

Vegetarian Pearl Couscous with roasted vegetables
Dinner

Low Gi Recipe Logo

SERVES:
4
DIFFICULTY:
Easy
PREP TIME:
COOK TIME:

Ingredients

  • 2 tbsp Extra virgin olive oil
  • 1 tsp Chilli powder
  • 1 tsp Cumin seeds
  • 1 tsp Sweet paprika
  • Freshly ground black pepper
  • 8 Medium Dutch carrots, unpeeled
  • 200 g Butternut pumpkin, peeled and cut into 1 ½ cm sticks
  • 1 Red capsicum, seeded and cut into strips
  • 1/2 Brown onion, finely chopped
  • 1 cup Pearl couscous
  • 2 cup Vegetarian stock
  • 1 cup Shelled peas
  • 2 tbsp Cashew nuts
  • 2 tbsp Sunflower seeds
  • A few sprigs of coriander leaves or parsley
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Method

  • In a small bowl mix olive oil with chilli powder, cumin seeds, paprika and a little pepper.
  • Place carrots, pumpkin and capsicum on a roasting tray lined with baking pepper and season with half the spicy oil.  Roast vegetables in a hot oven at 180°C until carrots are soft (about 30 minutes).
  • Place remaining spicy oil in a non-stick pan with chopped onion and cook, while stirring, for 3 minutes before adding pearl couscous.  Stir well and add stock and peas.  Bring to a simmer, cover with a lid and cook on low heat for about 10 minutes.
  • Spoon pearl couscous on plates and top with roast vegetables. Sprinkle with nuts and seeds and garnish with herbs.

Notes

Energy per serve: 1029 kJ (245 Cal)

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