5
video plays remainingRainbow Roast Veggie Couscous
Dinner/Lunch • 45 mins
Ingredients
- ¾ cup wholemeal couscous
- 1 red & yellow capsicum
- ¼ pumpkin (approx. 900g)
- 1 beetroot
- 2 cups spinach
- ½ bunch Parsley
- 1 orange
- ½ cup almonds
- 1 can chickpeas, drained
- ½ block feta, diced
- 1 tsp cumin
- ½ tsp cinnamon
- extra virgin olive oil
Method
- Preheat oven to 180oC.
- Dice pumpkin and beetroot, slice capsicums.
- Mix with cumin, cinnamon and a drizzle of olive oil.
- Place on a baking tray and bake for 35-40mins.
- Finely chop parsley.
- Juice orange and zest skin.
- Add almonds into the oven for last 10 minutes.
- Place couscous in a heatproof bowl, add 3/4 cup boiling water and orange juice, leave for 5 mins covered, stir with a fork.
- Mix orange zest, parsley, chickpeas into couscous.
- Add roast veggies and stir through spinach and feta.
Jazmyn McKinnie
Jazmyn McKinnie is a Live Life Get Active nutritionist from Melbourne, VIC.
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