Hey everyone, it is Brad, welcome to my recipe site. Today, we’re going to make a distinctive dish, vickys herby cous cous with roasted vegetables, gf df ef sf nf. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Vickys Herby Cous Cous with Roasted Vegetables, GF DF EF SF NF is one of the most favored of recent trending foods in the world. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Vickys Herby Cous Cous with Roasted Vegetables, GF DF EF SF NF is something which I have loved my whole life.

To get started 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 that.

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

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