How to Make Spiced roasted vegetables with mint yoghurt Recipe?
Credit by: KingOfChef
Preheat oven to 220°C. Place the combined zucchini, pumpkin and onion in a roasting pan. Add oil, garlic and Middle Eastern spices. Toss to combine. Bake for 20 minutes or until tender.
Meanwhile, prepare the couscous following packet directions or until tender. Use a fork to separate the grains. Combine the yoghurt and mint in a bowl.
Divide the couscous among serving plates. Top with the vegetable mixture and serve with mint yoghurt.
More options: Mint & almond couscous with pumpkin & parsnip - Replace zucchini with 3 small (about 330g) parsnips, peeled, quartered lengthways. Add 2 tbs chopped fresh rosemary with the garlic in step 1. In step 2, stir the mint through the couscous with 1 x 75g pkt toasted slivered almonds. Replace the honey yoghurt with natural yoghurt. Italian roasted vegetables with basil pesto - In step 1, replace the Middle Eastern spices with 1 1/2 tbs McCormick Spicy Italian blend and 2 tsp finely grated lemon rind. In step 2, omit the yoghurt and mint. Add 2 ripe tomatoes, coarsely chopped, and 2 tbs shredded fresh basil to the couscous. Top with a dollop of bought basil pesto to serve. Roasted sweet potato & zucchini with couscous - Replace the pumpkin with 450g orange sweet potato (kumara), peeled, thinly sliced. Add 1 tbs finely grated orange rind with the garlic in step 1. Replace yoghurt with Greek-style yoghurt.