Step-by-Step Guide to Make Award-winning 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 Brad, welcome to our recipe page. Today, we're going to prepare a distinctive dish, vickys herby cous cous with roasted vegetables, gf df ef sf nf. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

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