Roast Vegetable Couscous

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This roast vegetable couscous is delicious served similar to barbecued steak.

The ingredient of Roast Vegetable Couscous

• 1 red capsicum halved deseeded thinly sliced
• 1 green zucchini halved crossways cut lengthways into thin strips
• 1 brown onion halved cut into wedges
• 1 tablespoon olive oil
• 190g 1 cup couscous
• 435ml 1 3 4 cups boiling water
• 2 tablespoons blithe continental parsley leaves
• salt

The Instruction of roast vegetable couscous

• preheat oven to 220u00b0c line a large baking tray in the same way as non stick baking paper place the capsicum zucchini and onion roughly speaking the tray drizzle gone oil and toss to coat bake nearly summit zenith shelf of preheated oven for 20 minutes or until golden brown
• place the couscous in a heatproof bowl and pour greater than the boiling water while stirring later a fork cover and set aside for 5 minutes or until all the liquid is absorbed rouse in imitation of a fork to separate the grains increase be credited with the capsicum mix and parsley and excite to combine taste and season next salt assistance immediately

Nutritions of Roast Vegetable Couscous

calories: 174 47 calories
calories: 5 5 grams fat
calories: 0 5 grams saturated fat
calories: 28 grams carbohydrates
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calories: 4 5 grams protein
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