Steps to Make Homemade Vickys Herby Cous Cous with Roasted Vegetables, GF DF EF SF NF

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

Hello everybody, it is Drew, welcome to our recipe page. Today, we’re going to make a distinctive 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 is gonna smell and look delicious.

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To begin with this recipe, we must first prepare a few components. 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. Take corn / maize-based cous cous
  2. Get olive oil
  3. Make ready butternut squash, peeled and diced
  4. Prepare red onion, chopped
  5. Get red pepper, deseeded and diced
  6. Make ready courgette, diced
  7. Make ready garlic clove finely sliced
  8. Get boiling vegetable stock
  9. Get 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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