Easiest Way to Prepare Delicious Vickys Herby Cous Cous with Roasted Vegetables, GF DF EF SF NF

Vickys Herby Cous Cous with Roasted Vegetables, GF DF EF SF NF.

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.

Ingredients of Vickys Herby Cous Cous with Roasted Vegetables, GF DF EF SF NF

1. It's 75 grams of corn / maize-based cous cous.
2. Prepare 2 tbsp of olive oil.
3. You need 500 grams of butternut squash, peeled and diced.
4. Prepare 1 of red onion, chopped.
5. Prepare 1 of red pepper, deseeded and diced.
6. Prepare 1 of courgette, diced.
7. It's 2 of garlic clove finely sliced.
8. It's 300 ml of boiling vegetable stock.
9. You need 3 tbsp of chopped parsley.
10. Prepare of salt & pepper.

Vickys Herby Cous Cous with Roasted Vegetables, GF DF EF SF NF step by step

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.