Spiced vegetable salad with yoghurt

Vegetarian

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Vegetarian

Spiced vegetable salad with yoghurt

PREPARATION15 mins

COOK45 mins

SERVE60 mins

8 8 SmartPoints® value per serve

SERVES 2 SERVES 4 INGREDIENTS1 3 garlic cloves, crushed

1 tsp 3 tsp ground cumin 1 eggplant, thickly sliced

2 small 4 small carrots, quartered lengthways1 2 parsnips, quartered lengthways1 2 zucchini, quartered lengthways

cup (100g) 1 cup (200g) couscous cup (65g) cup (130g) Greek-style natural yoghurt

1 tsp 2 tsp finely grated lemon rind3 tsp 1 tbs lemon juice

cup cup fresh coriander leaves

METHOD1. Preheat oven to 200°C. Line 2 baking trays (1 baking tray to serve 2) with

baking paper. Combine garlic and cumin in a small bowl. Spread eggplant, carrot, parsnip and zucchini over prepared trays/tray and lightly spray with oil. Sprinkle vegetables with spice mixture and toss to coat. Bake for 45 minutes or until tender and golden.

2. Meanwhile, place couscous in a heatproof bowl. Add 1 cup (250ml) boiling water. Add cup (125ml) boiling water to serve 2. Stir, cover and set aside for 5 minutes or until liquid has absorbed. Scrape with a fork to separate grains. Season with salt and pepper.

3. Combine yoghurt, rind and lemon juice in a small bowl. Serve couscous topped with vegetables, yoghurt and coriander.

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