Vickys Herby Cous Cous with Roasted Vegetables, GF DF EF SF NF
Vickys Herby Cous Cous with Roasted Vegetables, GF DF EF SF NF

Hey everyone, it is me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, vickys herby cous cous with roasted vegetables, gf df ef sf nf. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Vickys Herby Cous Cous with Roasted Vegetables, GF DF EF SF NF is one of the most popular of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look fantastic. Vickys Herby Cous Cous with Roasted Vegetables, GF DF EF SF NF is something which I have loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have vickys herby cous cous with roasted vegetables, gf df ef sf nf using 10 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Vickys Herby Cous Cous with Roasted Vegetables, GF DF EF SF NF:
  1. Take 75 grams corn / maize-based cous cous
  2. Take 2 tbsp olive oil
  3. Make ready 500 grams butternut squash, peeled and diced
  4. Prepare 1 red onion, chopped
  5. Get 1 red pepper, deseeded and diced
  6. Make ready 1 courgette, diced
  7. Get 2 garlic clove finely sliced
  8. Take 300 ml boiling vegetable stock
  9. Get 3 tbsp chopped parsley
  10. Prepare salt & pepper
Steps to make Vickys Herby Cous Cous with Roasted Vegetables, GF DF EF SF NF:
  1. Preheat oven to gas 6/ 200C / 400°F
  2. Put the couscous in a bowl with 1 tsp of the oil and set aside
  3. Meanwhile, put the rest of the oil in a roasting tin with the squash, onion and pepper and roast for 10 minutes
  4. Add the courgette and garlic to the roasting tin and roast for a further 10 minutes. Also add the 300ml vegetable stock to the cous cous, stir and cover then let it stand
  5. Take the finished vegetables from the oven and add them to the cous cous. Add the parsley and toss gently to combine
  6. Season to taste and garnish with some extra sprinkled parsley. Can be eaten hot or cold

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