Couscous with spiced vegetables and yoghurt
3 clove(s), crushed
dried chilli flakes
1 medium, thinly sliced into 12
4 individual, halved lenthways (see tip)
3 small, halved lenthways (see tips)
2 small, quartered lengthways
dry wholemeal couscous
1 cup(s), (200g)
99% fat-free plain Greek yoghurt
½ cup(s), (120g)
fresh lemon rind
½ cup(s), small sprigs, to serve
1 x 3 second spray(s)
- Preheat oven to 200°C or 180°C fan-forced. Line 2 baking trays with baking paper.
- Combine garlic, cumin, ground coriander, turmeric and chilli in a small bowl. Spread eggplant, carrot, parsnip and zucchini over prepared trays and lightly spray with oil. Sprinkle vegetables with spice mixture and toss to coat. Bake for 45 minutes or until tender and golden.
- Meanwhile, place couscous in a heatproof bowl. Add 1 cup (250ml) boiling water. Stir, cover and set aside for 5 minutes or until liquid has absorbed. Scrape with a fork to separate grains. Season with salt and pepper.
- Combine yoghurt, rind and juice in a small bowl. Serve couscous topped with vegetables, yoghurt and coriander.