Informations supplémentaires
25 min.
|
522 kcal
|
easy
|
|
Printable version
1. Cook the vegetables
Preheat the oven to 425°F. Slice the pepper into strips. Cut the broccoli into pieces. Thinly slice the zucchini. Mix the vegetables in a bowl with a drizzle of oil, salt and pepper. Place on a baking sheet lined with baking paper. Bake in the oven for 20-22 minutes.
2. Setup
Chop the herbs. Cut the tomatoes into quarters or cubes, as desired.
3. Cook the couscous
Bring a pot with 1 2P | 1.5 3P cups of water and the broth cube to a boil. Pour the couscous, cover and let the couscous absorb the liquid off heat for 5-6 minutes. Break up the couscous with a fork then mix in the herbs and a drizzle of oil.
4. Plate your dish
Whisk the hummus in a bowl with a bit of water to thin it. Serve the couscous and garnish with the vegetables, tomatoes, hummus and crumbled feta. Adjust seasoning to taste. Bon appétit!
180gCouscous
2unitFresh Mint and Parsley
1unitVegetable Broth Cube(s)
1unitTomato(es)
1unitPepper(s)
1unitBroccoli
1unitZucchini(s)
50gFeta Cheese
180mlHummus
What you need
sheet pan, bowl, pot
522 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
71g
24%
fat
18g
28%
cholesterol
22mg
7%
fiber
10g
40%
protein
20g
saturated
6g
30%
sodium
456mg
19%
sugar
9g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg