750g pumpkin and sweet potato, peeled and diced
40g Butter
2 teaspoons each ground cumin and coriander
2 zucchini, sliced
60g snow peas, trimmed
1 1/2 cups vegetable stock
2 cups Reduced Fat Milk
1/2 teaspoon ground cinnamon, optional
2 cups couscous
1 cup Low Fat Natural Yogurt
juice of 1 lemon
2 tablespoons chopped coriander
Method
Bake pumpkin, sweet potato, butter, cumin and coriander in a baking dish at 200°C for 30 minutes.
Add zucchini and snow peas and bake for 10 minutes.
Bring stock, milk and cinnamon to the boil.
Add couscous, cover and stand 5 minutes.
Combine remaining ingredients.
Top couscous with vegetables and drizzle with yogurt.
Nutitional Analysis per serve
Serves: 6 Carbohydrates: 52 g
Energy: 1355 kJ Calcium: 234 mg
Protein: 13 g Iron: 4 mg
Fat: 8 g
40g Butter
2 teaspoons each ground cumin and coriander
2 zucchini, sliced
60g snow peas, trimmed
1 1/2 cups vegetable stock
2 cups Reduced Fat Milk
1/2 teaspoon ground cinnamon, optional
2 cups couscous
1 cup Low Fat Natural Yogurt
juice of 1 lemon
2 tablespoons chopped coriander
Method
Bake pumpkin, sweet potato, butter, cumin and coriander in a baking dish at 200°C for 30 minutes.
Add zucchini and snow peas and bake for 10 minutes.
Bring stock, milk and cinnamon to the boil.
Add couscous, cover and stand 5 minutes.
Combine remaining ingredients.
Top couscous with vegetables and drizzle with yogurt.
Nutitional Analysis per serve
Serves: 6 Carbohydrates: 52 g
Energy: 1355 kJ Calcium: 234 mg
Protein: 13 g Iron: 4 mg
Fat: 8 g
