Name: Vegetable and feta couscous
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 400 gram kumara, peeled, cut into small cubes; 2 zucchini, sliced; 2 baby eggplants, sliced; 2 tablespoon olive oil; 250 gram punnet cherry tomatoes; 1 1/2 cup couscous; 1 1/2 cup just boiled vegetable stock or water; 100 gram baby spinach; 1/2 cup balsamic dressing; 150 gram feta, crumbled; 1/4 cup toasted pine nuts; 1/4 cup chopped parsley

Vegetable and feta couscous

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Serves 4

Prep

20M

Cook

20M

Total

40M

Ingredients

400 gram kumara, peeled, cut into small cubes

2 zucchini, sliced

2 baby eggplants, sliced

2 tablespoon olive oil

250 gram punnet cherry tomatoes

1 1/2 cup couscous

1 1/2 cup just boiled vegetable stock or water

100 gram baby spinach

1/2 cup balsamic dressing

150 gram feta, crumbled

1/4 cup toasted pine nuts

1/4 cup chopped parsley

Method

1.Preheat oven to hot 200°C.

2.Combine kumara, zucchini and eggplant on a large baking tray. Drizzle with olive oil. Season to taste. Bake for 10 minutes. Add tomatoes. Bake further 10 minutes, until golden and tender.

3.Combine couscous and stock in a large bowl. Cover and stand tor 5 minutes. Separate grains by fluffing with a fork.

4.Toss vegetables, spinach and dressing through, stirring until spinach has wilted. Season to taste. Serve topped with feta, pine nuts and parsley.

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