Roasted Vegetables with Couscous

Ingredients

• 50g Australian Butter, melted
• 3 potatoes, halved, parboiled
• 3 parsnips, peeled, halved lengthways
• 3 carrots, peeled, halved
• 1 sweet potato, peeled, cut into 2cm thick slices
• 1 teaspoons cumin seeds
• 2 teaspoons ground coriander
• 2 zucchini, sliced
• 2 cups  Pauls Slim Milk
• 2 tablespoons currants
• 1 cinnamon stick
• 1 cup instant couscous
• 1 tablespoon chopped fresh coriander
• 1/2 cup Pauls Natural Greek-styleYogurt

Method

1. Bake combined melted butter, potatoes, parsnips, carrots, sweet potato, cumin and coriander on an oven tray at 220°C for 30 minutes.
2. Stir halfway through cooking.
3. Add zucchini and bake for a further 10 minutes or until vegetables are cooked through and crisp.
4. Heat milk, currants and cinnamon stick in a saucepan until just boiling.
5. Remove from heat and add couscous.
6. Stand, covered, for 5 minutes.
7. Fluff couscous with a fork, stir in coriander and serve immediately with roasted vegetables and yogurt.

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

Nutritional Analysis Per Serve