- 0:25 Prep
- 0:25 Cook
- 6 Servings
- Capable cooks
For a healthy vegetarian meal that the whole family will love, try this vegetable tagine salad.
Ingredients
- 1/2 butternut pumpkin, peeled, chopped into 2cm pieces (to give 300g)
- 1 carrot, sliced 2cm thick
- 1 zucchini, sliced 2cm thick
- 400g can chickpeas, rinsed, drained
- 2 tablespoons Moroccan seasoning (see note)
- 1/3 cup (80ml) olive oil
- 1 cup (200g) couscous
- 1 1/2 cups (375ml) Massel vegetable liquid stock, heated
- Zest and juice of 1 lemon
- 250g punnet cherry tomatoes, halved
- 1 red onion, thinly sliced
- 1/2 bunch mint, leaves picked
- 1/2 bunch coriander, leaves picked
- 2 tablespoons flaked almonds, toasted
- 170g tub tzatziki
Method
- Step 1Preheat the oven to 200°C and line a baking tray with baking paper.
- Step 2In a large bowl, toss the pumpkin, carrot and zucchini with the chickpeas, Moroccan seasoning and 2 tablespoons oil. Stir well so the vegetables are evenly coated in the oil and spices, and season. Arrange in a single layer on the baking tray and roast for 20-25 minutes until golden and just tender.
- Step 3Meanwhile, place the couscous in a large heatproof bowl. Pour over the hot stock, cover with plastic wrap and stand for 5 minutes. Fluff the grains with a fork to separate. Whisk together the lemon juice and zest with the remaining 2 tablespoons oil.
- Step 4Stir the dressing into the couscous. Gently toss the roasted vegetables, cherry tomatoes, onion, mint and coriander with the couscous.
- Step 5Spoon the salad onto plates and sprinkle over the toasted almonds. Serve with the tzatziki.
- High fibre
- Vegetarian
Nutrition
2374 kj
Energy
24g
Fat Total
4g
Saturated Fat
11g
Fibre
18g
Protein
8mg
Cholesterol
732.37mg
Sodium
16g
Carbs (sugar)
64g
Carbs (total)
All nutrition values are per serve
Notes
Moroccan seasoning is available from supermarkets and delis.
- Author: Jessica Brook
- Image credit: Ian Wallace
- Publication: Taste.com.au
