#WFD – Roasted Vegetables with Couscous and Feta

This dish will be the perfect accompaniment as a side dish for your main.

February 20, 2019

Raeesa Kimmie 1 minute read

Photo: What's for Dinner

POLOKWANE – The beauty of roasting vegetables is that it hardly takes any time to prepare.

This recipe takes five minutes to prepare and 40 minutes to cook.

Ingredients

4 x cups assorted roasting vegetables, chopped
30ml olive oil
1 x KNORR Roasted Vegetables Veggie Bake
1 x cup couscous, cooked
200g feta cheese
125ml pumpkin seeds, roasted (or sunflower seeds)

Method

Preheat oven to 180°C .
Place the vegetables into a roasting dish.
Drizzle with olive oil and sprinkle the sachet contents over.
Toss together well and bake at 180°C for 30-40 min until cooked.
As a serving option, toss the veggies with cooked couscous.
Add cubed feta cheese and roasted pumpkin or sunflower seeds for some crunch

This recipe was provided by What’s for Dinner.

raeesak@nmgroup.co.za

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February 20, 2019

Raeesa Kimmie 1 minute read

Raeesa Sempe

Raeesa Sempe is a Caxton Award-winning Digital Editor with nine years’ experience in the industry. She holds a Bachelor’s Degree in Media Studies from the University of the Witwatersrand and started her journey as a community journalist for the Polokwane Review in 2015. She then became the online journalist for the Review in 2016 where she excelled in solidifying the Review’s digital footprint through Facebook lives, content creation and marketing campaigns. Raeesa then moved on to become the News Editor of the Bonus Review in 2019 and scooped up the Editorial Employee of the Year award in the same year. She is the current Digital Editor of the Polokwane Review-Observer, a position she takes pride in. Raeesa is married with one child and enjoys spending time with friends, listening to music and baking – when she has the time. “I still believe that if your aim is to change the world, journalism is a more immediate short-term weapon. – Tom Stoppard