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Couscous Salad with Roasted Vegetables

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

13.2g

Energy (kJ)

1489kJ

Energy (kcal)

356kcal

Carbohydrate incl. fibre (g)

42.8g

Carbohydrate excl. fibre (g)

39.8g

Sugar (g)

8.9g

Fibre (g)

3.0g

Fat (g)

14.7g

Saturated fat (g)

8.1g

Unsaturated fat (g)

5.7g

Monounsaturated fat (g)

4.3g

Polyunsaturated fat (g)

1.4g

Trans fat (g)

0.0g

Cholesterol (mg)

44mg

Sodium (mg)

846mg

Salt (g)

2.11g

Vitamin A (IU)

493IU

Vitamin C (mg)

3.0mg

Calcium (mg)

275mg

Iron (mg)

0.99mg

Potassium (mg)

222mg

Total

78.9g

8934kJ

2137kcal

256.8g

238.5g

53.5g

18.3g

88.5g

48.3g

33.9g

25.6g

8.4g

0.0g

267mg

5078mg

12.69g

2961IU

17.9mg

1649mg

5.92mg

1334mg

  • 600 g assorted roasting vegetables
  • 15 ml sunflower oil
  • 1 Knorr vegetable stock pot
  • 250 ml boiling water
  • 250 ml couscous
  • 5 ml sunflower oil
  • 60 g dates, pitted and chopped
  • 100 g cherry tomatoes, halved
  • 1.5 rounds feta cheese, crumbled
  • 100 g pecan nuts, lightly roasted and chopped
  • 30 rocket leaves