
Roasted vegetables served over fluffy couscous with a light lemon finish.
80 gZucchini
80 gBell Pepper
60 gCarrot
4 gParsley
0.5 cupCouscous
Spread the zucchini, bell pepper, and carrot on a tray, season with salt and black pepper, drizzle with olive oil, and roast at 200°C / 400°F for 20 minutes.
Place the couscous in a bowl, cover it with boiling water, and let it stand for 5 minutes before fluffing with a fork.
Opens this recipe in Supa through the internal app-open flow, otherwise sends you to iOS install.
1.5 tspLemon Juice
2 tspOlive oil
To tasteSalt
To tasteBlack Pepper
Top the couscous with the roasted vegetables, finish with lemon juice and parsley, and serve warm.