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Ингредиенты
- 1 x Red pepper, seeded
- 1 x Yellow pepper, seeded
- 1 lrg Aubergine
- 2 med Courgettes
- 1 lrg Red onion
- 3 Tbsp. Extra virgin olive oil Salt and black pepper
- 250 gm Cherry tomatoes
- 250 gm Couscous
- 2 Tbsp. Extra virgin olive oil
- 1/2 x Lemon, juice of
- 3 Tbsp. Tahini paste
- 1 sm Orange, juice of
- 85 gm Greek-style lowfat yoghurt
- 1 tsp Grnd cumin Paprika for dusting
- 2 Tbsp. Fresh flat-leaf parsley, roughly minced
Инструкции
- Preheat the oven to 220/425/gas 7.
- Prepare the peppers, aubergine and courgettes by cutting into chunks of about 4cm. Cut the onion into wedges. Place the prepared vegetables in a roasting tin and toss with the extra virgin olive oil. Season well.
- Roast in the preheated oven for 20 min, then add in the cherry tomatoes and roast for a further 20 min till cooked and lightly charred.
- For the tahini cream, in a bowl combine the tahini paste with the orange juice. Add in the lowfat yoghurt and cumin and season to taste. Set to one side.
- Cook the couscous as directed on the packet. When cooked toss the hot couscous in the extra virgin olive oil and lemon juice, and season well.
- To serve, spread the couscous out on a large serving dish. Pile the roasted vegetables on top. Serve the tahini cream on the side in a separate serving bowl, and sprinkle the surface with a little paprika and the freshly minced parsley. This dish is delicious hot or possibly cool.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 390g | |
| Recipe makes 4 servings | |
| Calories 370 | |
| Calories from Fat 68 | 18% |
| Total Fat 7.75g | 10% |
| Saturated Fat 1.1g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 25mg | 1% |
| Potassium 831mg | 24% |
| Total Carbs 65.38g | 17% |
| Dietary Fiber 9.4g | 31% |
| Sugars 9.62g | 6% |
| Protein 11.29g | 18% |
