Directions:
- Heat the oven to 350 degrees.
- Toss the beetroot with 1 tbsp olive oil and season.
- Roast for 30 minutes or until tender.
- Cool, then peel and cut into cubes.
- Steam the carrots and broccoli until just tender, about 4 minutes, then refresh in very cold water and drain.
- Put the couscous in a large bowl and pour over 5 fluid ounces boiling water.
- Cover for 10 minutes then fluff up with a fork.
- Whisk together the dressing ingredients and season.
- Put the couscous into a serving dish, sit the vegetables on top and pour over the dressing.
- Sprinkle with pumpkin seeds and parsley and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 461.88 Kcal (1934 kJ) | ||
| Calories from fat | 237.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.41g | 41% | |
|---|---|---|---|
| Cholesterol | 4.96mg | 2% | |
| Sodium | 61.26mg | 3% | |
| Potassium | 438.21mg | 9% | |
| Total Carbs | 46.94g | 16% | |
| Sugars | 3.35g | 13% | |
| Dietary Fiber | 5.59g | 22% | |
| Protein | 9.98g | 20% | |
| Vitamin C | 47.7mg | 79% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 1.4mg | 8% | |
| Calcium | 62.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 241.71 Kcal (1012 kJ) | ||
| Calories from fat | 124.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.82g | 41% | |
|---|---|---|---|
| Cholesterol | 2.59mg | 2% | |
| Sodium | 32.06mg | 3% | |
| Potassium | 229.32mg | 9% | |
| Total Carbs | 24.56g | 16% | |
| Sugars | 1.75g | 13% | |
| Dietary Fiber | 2.93g | 22% | |
| Protein | 5.22g | 20% | |
| Vitamin C | 25mg | 79% | |
| Vitamin A | 0.2mg | 16% | |
| Iron | 0.7mg | 8% | |
| Calcium | 32.6mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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