Middle Eastern Couscous with Roasted Vegetables

Ingredients

• 750g pumpkin and sweet potato, peeled and diced
• 40g Australian Butter
• 2 teaspoons each ground cumin and coriander
• 2 zucchini, sliced
• 60g snow peas, trimmed
• 1 1/2 cups vegetable stock
• 2 cups TRIM Milk
• 1/2 teaspoon ground cinnamon, optional
• 2 cups instant couscous
• 1 cup Pauls Low Fat Natural Yogurt juice of 1 lemon
• 2 tablespoons chopped coriander

Method

1. Bake pumpkin, sweet potato, butter, cumin and coriander in a baking dish at 200°C for 30 minutes.
2. Add zucchini and snow peas and bake for 10 minutes.
3. Bring stock, milk and cinnamon to the boil.
4. Add couscous, cover and stand 5 minutes.
5. Combine remaining ingredients.
6. Top couscous with vegetables and drizzle with yogurt.

**This recipe is suitable for lacto-ovo vegetarians who have adopted a vegetarian diet for health reasons

Nutritional Analysis Per Serve