- 200ml Fortisip PlantBased 2kcal Pumpkin Carrot Ginger
- 75g couscous
- 75g carrot
- 75g butternut squash
- 75g sweet potato
- 1 tbsp olive oil
- 1 tbsp vegan pesto
- Salt and pepper
- ½ tsp dried mixed herbs
Roasted vegetable couscous
Method
- Chop the carrot, sweet potato, butternut squash into bite-size pieces all the same size. Place onto a roasting tray and drizzle over the olive oil, season with salt and pepper and mix so everything is coated in the oil. Place into a pre-heated oven at 200°C for 25 minutes until the vegetables are golden brown.
- Pour the Fortisip into a microwave-safe jug and heat for 1 minute at 800W.*
- In a bowl, add the couscous, salt, pepper and dried mixed herbs, pour over the warmed Fortisip and cover the bowl with plastic wrap. Allow to stand for 15 minutes.
- Remove the plastic wrap and stir the couscous with a fork. Add the roasted vegetables and the pesto and stir until fully combined.
Hints & tips:
- Serve warm or chilled as a salad or side dish.
Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional.
This recipe is intended for use by carers or patients who have been prescribed Fortisip PlantBased 2kcal by a healthcare professional.
*Do not boil Fortisip PlantBased 2kcal Pumpkin Carrot Ginger to preserve all nutrients.
Fortisip PlantBased 2kcal is a Food for Special Medical Purposes for the dietary management of disease-related malnutrition and must be used under medical supervision.
848 kcal
29g protein
The nutritional information indicated in this recipe is provided as a guide only. Please check the nutritional information on individual ingredients and food labels.