750 g pumpkin, peeled and diced
750 g sweet potato, peeled and diced
2 tsp ground cumin
2 tsp ground coriander
2 medium zucchini, sliced
1 1/2 cup vegetable stock
2 cup low fat milk
2 cup instant couscous
1 cup natural yogurt, low fat
1 lemon, juice only
2 Tbsp fresh coriander, chopped
3 tbspn MCT Oil
60 g snow peas, trimmed
Preheat oven to 200°C.
Bake pumpkin, sweet potato, MCT Oil, cumin and coriander in a baking dish for 30 minutes.
Add zucchini and snow peas and bake for 10 minutes.
Bring stock, milk and cinnamon to the boil. Add couscous, cover and stand 5 minutes.
Combine remaining ingredients. Top couscous with vegetables and drizzle with yogurt.
750 g sweet potato, peeled and diced
2 tsp ground cumin
2 tsp ground coriander
2 medium zucchini, sliced
1 1/2 cup vegetable stock
2 cup low fat milk
2 cup instant couscous
1 cup natural yogurt, low fat
1 lemon, juice only
2 Tbsp fresh coriander, chopped
3 tbspn MCT Oil
60 g snow peas, trimmed
Preheat oven to 200°C.
Bake pumpkin, sweet potato, MCT Oil, cumin and coriander in a baking dish for 30 minutes.
Add zucchini and snow peas and bake for 10 minutes.
Bring stock, milk and cinnamon to the boil. Add couscous, cover and stand 5 minutes.
Combine remaining ingredients. Top couscous with vegetables and drizzle with yogurt.
Little Leakers
Middle Eastern Couscous With
Roasted Vegetables
Roasted Vegetables