Roasted Vegetable and Feta Couscous
-
Prep Time
10 MINS
-
Cook Time
40 MINS
- KCals 274
- Carbs 40G
Ingredients
- 300 g butternut squash, peeled and chopped into chunks
- 1 sweet potato, peeled and chopped into chunks
- 1 red onion, peeled and quartered
- 1 red pepper, seeds removed and chopped into chunks
- 100 g couscous
- 100 ml boiling water
- 50 g rocket
- 40 g low fat feta cheese
- 30 g walnuts, chopped into chunks
- 4 tsp chipotle paste
- 1 tbsp honey
- low-calorie cooking spray
Instructions
-
Preheat the oven to 200ºC.
-
Add the butternut squash, sweet potato, onion and pepper to a baking tray. Spray with low-calorie cooking spray and shake until the vegetables are coated. Pop in the oven for 20 minutes until the vegetables are soft and starting to colour.
-
Mix the chipotle paste and honey together in a small bowl. After they have been in the oven for 20 minutes, drizzle the vegetables on the baking tray with the mixture and give them a good stir until coated. Place back in the oven for 10 minutes.
-
Place the couscous into a clean bowl and pour over the boiling water. Give it a little stir and cover the bowl with cling film.
-
Remove the tray from the oven and add the couscous, stirring until the couscous and vegetables are mixed together. Put back in the oven for a final 10 minutes.
-
Mix in the rocket and top with the chopped walnuts. Crumble over the feta cheese and serve.