• low fat 2.34g 2.34%
  • low sat fat 0.29g 0.29%
  • low salt 87.91mg 0.08%
  • low sugar 1.55g 1.55%
*As guideline of daily recommended intake per 100g

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Cooking method:

  1. Dice potatoes and sweet potato.
  2. Cut capsicum into 1 cm squares and add to diced sweet potato and potato with the red onion. Brush with a little olive oil.
  3. Roast in an oven-proof pan at 180 degrees for 40 minutes or until cooked and golden.
  4. Cook couscous according to instructions on packet.
  5. Gently mix roasted vegetables (slightly cooled) with couscous, chickpeas, spinach and basil leaves (mint and coriander can also be added).
  6. Serve in a wide bowl and sprinkle with extra fresh herbs for garnish.

Nutritional information:


Per Serve Per 100g
Weight (g) 203.53 100.00
Energy (kJ) 972.58 477.85
Protein (g) 10.63 5.22
Total fat (g) 4.76 2.34
Saturated fat (g) 0.59 0.29
Polyunsaturated fat (g) 1.01 0.50
Monounsaturated fat (g) 2.57 1.26
Cholesterol (mg) 0.00 0.00
Carbohydrate-available (g) 45.29 22.25
CarbohydrateSE (g) 34.00 16.70
Sugars (g) 3.15 1.55
Water (g) 131.06 64.39
Dietary fibre (g) 4.74 2.33
Thiamin (mg) 0.11 0.05
Riboflavin (mg) 0.07 0.04
Niacin (mg) 2.29 1.13
Niacin equivalents (mg) 4.42 2.17
Vitamin C (mg) 23.06 11.33
Vitamin E (mg) 1.27 0.62
Total folate (ug) 27.55 13.54
Total vitamin A equivalents (ug) 424.86 208.74
Retinol (ug) 0.00 0.00
Beta carotene equivalents (ug) 2545.04 1250.43
Sodium (mg) 178.93 87.91
Potassium (mg) 493.99 242.70
Magnesium (mg) 53.74 26.40
Calcium (mg) 57.48 28.24
Phosphorus (mg) 142.75 70.14
Iron (mg) 2.37 1.16
Zinc (mg) 1.35 0.66

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