Couscous with Roasted Vegetables


Couscous with Roasted Vegetables

Little pots of couscous seasoned with Kikkoman soy sauce and mixed through with roasted vegetables and topped with herby yoghurt. From Kikkoman's collection of Street Food recipes. Suitable for vegetarians.

  • Serves4
  • Preparation Time15 mins
  • Cooking Time40 mins

Nutrition per serving

  • Energy345 Kcals
  • Protein10.2g
  • Carbohydrates52.1g
  • Fat8.6g

Ingredients

For the roasted vegetables

  • 1 carrot
  • 80 g aubergine
  • ½ red onion
  • ½ red bell pepper
  • 160 g sweet potato
  • 100 g canned chickpeas
  • 1 ½ tbsp. olive oil
  • 2 ½ tbsp. Kikkoman Naturally Brewed Soy Sauce
  • ½ tbsp. ground cumin
  • ½ tbsp. smoked paprika
  • 1 tsp. coriander seeds, ground
  • ½ tsp. freshly ground black pepper
  • 200 g couscous
  • For the dip
  • 120 g plain yoghurt
  • 4 mint leaves
  • 4 coriander leaves

Method

Pre-heat the oven to 180°C (160°C fan). To make the roasted vegetables wash and peel the carrot, wash the aubergine and cut off the ends, peel the onion, wash the pepper, peel and wash the sweet potato. Cut the vegetables into approx. 1x1 cm cubes. Rinse and drain the chickpeas.

Combine the carrot, aubergine, onion, pepper, sweet potato and chickpeas with olive oil, 1½ tbsp. soy sauce and seasonings. Spread them on a baking tray and cook in the oven for 20-25 minutes.

Prepare the couscous according to the pack instructions. Season with the remaining soy sauce and leave to soak up the liquid for approx. 15 minutes.

To make the dip stir together the yoghurt, mint and coriander. Combine the vegetables and couscous and serve in cups with a herb dip garnish.

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