Mediterranean roasted veg couscous with lemon yoghurt
Mediterranean roasted veg couscous with lemon yoghurt: an uncomplicated oven dish with courgette, pepper, couscous, natural yoghurt and olive oil.
At a glance
- Serves 1
- Prep time: 10 min
- Cooking time: 25 min
- Total time: 35 min
- Calories: 350 kcal per serving
- Protein: 12 g
- Fat: 15 g
- Carbs: 45 g
Ingredients
- 50 g couscous
- 1 courgette
- 100 g natural yoghurt
- 1 tbsp olive oil
- 1 pepper
Method
You’ll need: oven · baking tray · chopping board · knife
- Preheat the oven to 200 °C (180 °C fan) and wash the courgette and pepper. Cut the vegetables into rough pieces.
- Spread the courgette and pepper out on a baking tray. Toss them with the olive oil, salt, pepper and oregano.
- Roast the vegetables in the oven at 200 °C for 20–25 min until soft and lightly browned at the edges. This gives them more toasty flavour.
- Pour boiling water over the couscous and leave it to swell, covered. Then fluff it up with a fork.
- Stir the natural yoghurt with lemon juice until smooth. Season with a little salt and pepper.
- Serve the couscous on plates, top with the roasted vegetables and spoon the lemon yoghurt over the top.
Good to know
A dish like this makes the evening easy. Little effort, lots of flavour, and at the end there's something warm and fresh on the table.
Swaps
Couscous → wholewheat couscous (also provides fibre); natural yoghurt → Greek yoghurt (also contains protein); pepper → aubergine (also provides fibre); olive oil → avocado oil (also mainly unsaturated fats)
Allergens
Contains gluten (couscous) and milk (yoghurt). Usually good for children if mildly seasoned. In pregnancy, fine with pasteurised yoghurt.
