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

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To begin with this recipe, we must prepare a few ingredients. You can cook vickys herby cous cous with roasted vegetables, gf df ef sf nf using 10 ingredients and 6 steps. Here is how you cook it.

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

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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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