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Home / Recipes / Vegetarian Pearl Couscous with roasted vegetables

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:
FEATURED PRODUCT

Ingredients

  • 2 tbsp extra virgin olive oil
  • 1 tsp chilli powder
  • 1 tsp cumin seeds
  • 1 tsp ground paprika
  • ground black pepper
  • 8 Carrots unpeeled
  • 200 g butternut pumpkin peeled and cut into 1 ½ cm sticks
  • 1 red capsicum seeded and cut into strips
  • ½ brown onion finely chopped
  • 1 cup pearl couscous
  • 2 cup vegetarian stock
  • 1 cup fresh peas shelled
  • 2 tbsp cashew nuts
  • 2 tbsp sunflower seeds
  • fresh coriander (cilantro) or fresh parsley to serve
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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)

Please note the serving size listed is to be used as a guide only. Consider your own individual nutrient and carbohydrate requirements and adjust the serving size as required. If you are unsure of your requirements consult an Accredited Practising Dietitian (APD) for personalises advice.

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