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RECIPE

Couscous with roast vegetables and lemon yoghurt

Roast vegetables with fluffy couscous and a fresh sauce.

2 servings · 40 min prep

vegetarian
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Ingredients

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Method

  1. Heat oven to 210°C. Dice vegetables, toss with oil and roast 20–25 min.
  2. Cover couscous with boiling water, stand covered 5 min and fluff with a fork.
  3. Mix yoghurt with lemon juice and a little zest.
  4. Serve vegetables over couscous with the sauce.

Allergens and label checks

  • Gluten (wheat), milk.