Spiced Cous-Cous With Roasted Vegetables Recipe

About this recipe

A hearty vegan dinner featuring spiced cous-cous and roasted vegetables, perfect for solution seekers looking for a quick and satisfying meal.

Ingredients

• 500 g Carrot
• 100 g Celery Stalk
• 100 g Sambar Onion Peeled
• 500 ml Bertolli Extra Virgin Olive Oil
• 500G Freshos Couscous Semolina
• 200 g Hydroponic Sweet Bell Pepper (Cocktail)
• 100 g Jk Jeera Powder / Cumin Powder
• 45 g On1Y Cinnamon Powder
• 1 kg Tata Salt (Vacuum Evaporated Iodised)

Instructions

1. 1. Preheat the oven to 400°F (200°C).
2. 2. Chop 4 carrots, 2 celery stalks, and 1 onion into bite-sized pieces. Place them in a large mixing bowl.
3. 3. Add 2 tbsp olive oil, 1 tbsp ground cumin, and 1/4 tsp ground cinnamon to the bowl. Toss the vegetables until evenly coated.
4. 4. Spread the vegetables on a baking sheet in a single layer. Sprinkle with 1 tsp salt and roast uncovered for 40 minutes, stirring every 10 minutes.
5. 5. In the last 5 minutes of roasting, add 1 cup diced bell pepper to the baking sheet and stir well to combine.
6. 6. Meanwhile, prepare 1 package of cous-cous according to the package instructions.
7. 7. Serve the roasted vegetables over the cooked cous-cous for a warm and flavorful vegan dinner.