Ingredients:
- 12 Brussel sprouts, halved
- 1 sweet potato, cut into half moons
- 1 red onion, cut into wedges
- ½ a cauliflower, cut into florets
- ½ a cup of feta, cubed
- 1 tablespoon + extra of Cobram Estate Garlic & Onion Infused Extra Virgin Olive Oil
- 1 cup of couscous
- 1 lemon, juice & zest
- ½ cup of parsley, finely chopped
- 1 400g can of cannellini beans, rinsed and drained
Method:
- Preheat an oven to 180℃. Add the brussel sprouts, sweet potato, red onion, cauliflower and feta to a baking pan lined with baking paper. Drizzle with the Cobram Estate Garlic & Onion Infused Extra Virgin Olive Oil and roast for 30 minutes or until the sweet potatoes have softened.
- Prepare the couscous as per the packet instructions. Once cooked, stir through the lemon juice, lemon zest, parsley and a drizzle of the Cobram Estate Garlic & Onion Infused Extra Virgin Olive Oil.
- Serve the couscous topped with the cannellini beans and roasted vegetables.