Cuisine High Calcium, High Fiber, Mediterranean, Salads & Vegetables
Servings 4People
Ingredients
450gSweet PotatoPeeled and cut into 2cm pieces
1pcEggplantCut into 2cm pieces
1pcRed CapsicumHalved and chopped
1pcRed OnionCut into thin wedges
400gCup MushroomsThickly sliced
2TbspOlive Oil
1Salt and Freshly Ground Black Pepper
300gCan ChickpeasDrained and rinsed
1 1/2cupCouscous
1 1/2cupVegetable StockReduced-salt
1/2TbspButter
1/4cupFlat Leaf ParsleyFinely chopped
Instructions
Preheat oven to 200ºC. Place sweet potato, eggplant, capsicum, onion and mushrooms in a large roasting pan. Drizzle over the oil, season with salt and pepper, turn to coat vegetables in oil. Roast for 15 minutes. Add chickpeas to roasting pan and turn vegetables. Roast for a further 10 minutes or until chickpeas are warmed through and vegetables tender.
Meanwhile, place couscous into a large heatproof bowl. Place stock in a small saucepan and bring to the boil over high heat. Pour stock over couscous. Cover and set aside for 3 minutes or until stock is absorbed. Add butter. Stir with a fork to separate grains. Add roasted vegetables and parsley to couscous. Season with salt and pepper. Toss gently and serve.