Vegan Roasted Vegetable Cous Cous with Hummus
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 273.1
- Total Fat: 6.0 g
- Cholesterol: 0.0 mg
- Sodium: 376.6 mg
- Total Carbs: 49.5 g
- Dietary Fiber: 8.8 g
- Protein: 8.4 g
View full nutritional breakdown of Vegan Roasted Vegetable Cous Cous with Hummus calories by ingredient
Introduction
This dish is divine. Served either hot or cold - it don't matter. Your taste buds are gonna love you either way. This dish is divine. Served either hot or cold - it don't matter. Your taste buds are gonna love you either way.Number of Servings: 4
Ingredients
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1 red pepper
1 yellow pepper
2 garlic cloves, sliced thinly
1 courgette (zucchini)
1 small aubergine (eggplant)
6 small mushrooms, quatered
Sprig of fresh Rosemary
1 red onion
15ml (1tbsp) olive oil
2 cups Cous Cous
2 ½ cups vegetable stock (or water)
1 cup Garbanzo beans
Lemon juice to taste
4 green olives WITHOUT PIPS
1 Clove garlic
Salt and freshly ground black pepper to taste
Directions
Preheat the oven to 220°C/425°F/Gas Mark 7/fan oven 200°C. Cut the red and yellow pepper in half and remove the seeds, then cut all of the vegetables in 2.5cm (1 inch) pieces. Tip into a large roasting tin, add the sliced garlic and rosemary sprig and drizzle over the olive oil, tossing to coat evenly. Season and roast for 30-35 minutes or until the vegetables are tender and lightly caramelised, tossing occasionally.
Meanwhile, prepare the cous cous. Boil the vegetable stock or water. Put a large pinch of salt and a dribble of olive oil in the bottom of a non-stick saucepan. Add the cous cous and stock (or water), swirl around a bit, cover and stand for 5 - 10 minutes.
Add freshly ground black pepper and salt to taste. Fork through so that the grains separate. Do this a few times whilst waiting. When ready (the cous cous should have a little bit of "bite" to it) add the cous cous to the pan with the vegetables in and mix round really really well. Return to the oven for 5 more mins.
To make the hummus, put the garbanzos in a bowl with a clove of garlic, lemon juice, 4 green olives (without pips). Season with plenty of black pepper and whizz it all up with a blender.
TO SERVE: Divide between four plates. Drizzle over the hummus before serving warm or cold.
Number of Servings: 4
Recipe submitted by SparkPeople user TREEHUGGER73.
Meanwhile, prepare the cous cous. Boil the vegetable stock or water. Put a large pinch of salt and a dribble of olive oil in the bottom of a non-stick saucepan. Add the cous cous and stock (or water), swirl around a bit, cover and stand for 5 - 10 minutes.
Add freshly ground black pepper and salt to taste. Fork through so that the grains separate. Do this a few times whilst waiting. When ready (the cous cous should have a little bit of "bite" to it) add the cous cous to the pan with the vegetables in and mix round really really well. Return to the oven for 5 more mins.
To make the hummus, put the garbanzos in a bowl with a clove of garlic, lemon juice, 4 green olives (without pips). Season with plenty of black pepper and whizz it all up with a blender.
TO SERVE: Divide between four plates. Drizzle over the hummus before serving warm or cold.
Number of Servings: 4
Recipe submitted by SparkPeople user TREEHUGGER73.
Member Ratings For This Recipe
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