Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, vickys herby cous cous with roasted vegetables, gf df ef sf nf. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Vickys Herby Cous Cous with Roasted Vegetables, GF DF EF SF NF is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Vickys Herby Cous Cous with Roasted Vegetables, GF DF EF SF NF is something that I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few components. 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 can achieve that.

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

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