Try this Roast Veg and Cous Cous Salad recipe, or contribute your own.
Suggest a better descriptionHeat the oven to 180 Fan. Cut the peppers and squash into bite size chunks, leaving the skin on the squash. Tip all the veg into a baking tray, add the garlic and 2 tbsp of the olive oil and season. Mix well and roast for 20 mins.
Add the onion, cumin and almonds and roast for another 20 mins then cool. Put the cous cous in a bowl, pour over the hot stock, cover and leave for 10 mins. Fluff well with a fork.
In another bowl, mix the zest, juice and remaining oil. Squeeze the garlic pulp from the heated cloves into the bowl, mash well and fold in the mint. Pour over the veg and toss with the cous cous.
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Serving Size: 1 Serving (450g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 488 | ||
Calories from Fat: 158 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.5g | 23 % | |
Saturated Fat 2.1g | 10 % | |
Monounsaturated Fat 11.6g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 316.5mg | 11 % | |
Potassium 928.6mg | 24 % | |
Total Carbohydrate 73.5g | 22 % | |
Dietary Fiber 9.9g | 39 % | |
Sugars, other 63.6g | ||
Protein 14.3g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 488
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