Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, vickys herby cous cous with roasted vegetables, gf df ef sf nf. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Vickys Herby Cous Cous with Roasted Vegetables, GF DF EF SF NF is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Vickys Herby Cous Cous with Roasted Vegetables, GF DF EF SF NF is something which I’ve loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we have to 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 can achieve it.

The ingredients needed to make Vickys Herby Cous Cous with Roasted Vegetables, GF DF EF SF NF:

1. Prepare 75 grams corn / maize-based cous cous
2. Make ready 2 tbsp olive oil
3. Make ready 500 grams butternut squash, peeled and diced
4. Take 1 red onion, chopped
5. Prepare 1 red pepper, deseeded and diced
6. Get 1 courgette, diced
7. Take 2 garlic clove finely sliced
8. Get 300 ml boiling vegetable stock
9. Get 3 tbsp chopped parsley
10. Take salt & pepper

Instructions 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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