Couscous with spiced vegetables and yoghurt
4
Points®
Total time: 1 hr 10 min • Prep: 25 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
A Middle Eastern inspired veggie dish with roasted spiced veggies served on a bed of couscous topped with dollops of refreshing yoghurt with a hint of lemon.
Ingredients
Garlic
3 clove(s), crushed
Ground cumin
3 tsp
Ground coriander
3 tsp
Ground turmeric
1 tsp
Dried chilli flakes
½ tsp
Eggplant
1 medium, thinly sliced into 12
Baby carrot
4 individual, halved lenthways (see tip)
Parsnip
3 small, halved lenthways (see tips)
Zucchini
2 small, quartered lengthways
Dry wholemeal couscous
1 cup(s), (200g)
99% fat-free, plain Greek yoghurt, unsweetened
½ cup(s), (120g)
Fresh lemon rind
2 tsp
Lemon juice
1½ tbs
Fresh coriander
½ cup(s), small sprigs, to serve
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Line 2 baking trays with baking paper.
2
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.
3
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.
4
Combine yoghurt, rind and juice in a small bowl. Serve couscous topped with vegetables, yoghurt and coriander.
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