Recipe made by Chrissy – Bay City Gym Owner and Group Fitness Instructor
4-5 servings
2-3 medium sized agria potato’s cubed into 2cm pieces
4-5 Medium sized carrots cut same size as potatoes
2cm pieces of 1 whole capsicum
1 red onion cut into chunks
chopped rosemary (optional)
1-2 finely chopped spring onions
chopped sundried tomatoes (or use cherry tomatoes if you prefer and if they are a reasonable price at the supermarket)
Crumbed or cubed feta (I used half a packet)
2 dessertspoons of sundried pesto
1. Put into a roasting dish and splash olive oil, season with salt and pepper and roast for 20-30 mins, turn the veges 2-3 times during this time.
2. While the veges are roasting prepare the cous cous according to the directions on the packet. I used 1 cup of cous cous. Keep ‘fluffing up’ the cous cous to give it a light consistency.
3. While the cous cous is cooking chop:
1-2 finely chopped spring onions
chopped sundried tomatoes (or use cherry tomatoes if you prefer and if they are a reasonable price at the supermarket)
Crumbed or cubed feta (I used half a packet)
To assemble:
Put roast veges, , chopped sundried tomatoes, spring onions and pesto in a serving dish and mix gently together. Lastly add the cous cous and mix and then the feta.