Hey everyone, it is Louise, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, vickys herby cous cous with roasted vegetables, gf df ef sf nf. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Vickys Herby Cous Cous with Roasted Vegetables, GF DF EF SF NF is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It is easy, it’s fast, it tastes delicious. Vickys Herby Cous Cous with Roasted Vegetables, GF DF EF SF NF is something that I have loved my entire life. They’re nice and they look wonderful.

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 can achieve it.

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

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