Greek-Style Roasted Veggies
with Pearl Couscous, Feta & Lemony Baby Greens
Cooking time
25 minutes
Servings
2/4
Calories
870 /serving
Warm and cool, refreshing and relaxing… this meal feels a lot like a summer evening! It treats fresh and roasted vegetables to a shower of dried herbs and aromatics. Hearty chunks of sweet potatoes and morsels of sweet pepper go into the oven to soften. Meanwhile, you’ll toss baby greens in a lemon and garlic vinaigrette. Serve them over jumbo couscous that’s tender to the bite, adorned with cubes of feta cheese for the finale.
We will send you:
- 450g Sweet potatoes
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 2 Garlic cloves
- 1 Scallion
- 1 Lemon
- 1 Sweet pepper
- 165g Multicoloured pearl couscous
- 60g Feta
- 5g Weekend on Mykonos spices (parsley, oregano, dill, onion, garlic, kosher salt)
Contains: Milk, Wheat
You will need:
Medium pot
Strainer
Sheet pan
Grater
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
35 g
Saturated Fat
8 g
Sodium
480 mg
Total Carb
122 g
Sugars
16 g
Protein
22 g
Fibre
13 g
Preparation
Mise en place
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Medium-dice the sweet potatoes. Grate the garlic. Thinly slice the scallion. Core and large-dice the sweet pepper. Quarter the lemon.
Roast the vegetables
On a lined sheet pan, toss the sweet potatoes with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 10 to 12 min., until partially cooked. Remove from the oven and add the sweet pepper, a drizzle of oil, ½ the remaining spices and S&P; toss well. Roast, stirring halfway, 10 to 12 min., until the vegetables are tender. In the final 5 min., add ½ the garlic; toss well. Garnish with the scallion.
Boil the couscous
Meanwhile, add the couscous to the pot of boiling water; stir gently to separate. Boil, 8 to 12 min., until tender. Drain and rinse. Transfer to a bowl and toss with a drizzle of oil to prevent clumping; season with S&P.
Dress the baby greens
In a large bowl, combine the juice of 2 lemon wedges, 3 tbsp oil (double both for 4 portions), the remaining garlic and spices, and S&P. Add the baby greens; toss well.
Plate your dish
Divide the couscous between your plates. Top with the baby greens and vegetables. Garnish with the cheese and remaining lemon wedges. Bon appétit!
