Vickys Herby Cous Cous with Roasted Vegetables, GF DF EF SF NF.
Hey everyone, hope you are having an incredible day today. Today, I'm gonna show you how to prepare a special dish, vickys herby cous cous with roasted vegetables, gf df ef sf nf. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
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To begin with this recipe, we must 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 cook it.
The ingredients needed to make Vickys Herby Cous Cous with Roasted Vegetables, GF DF EF SF NF:
- {Prepare 75 grams of corn / maize-based cous cous.
- {Take 2 tbsp of olive oil.
- {Make ready 500 grams of butternut squash, peeled and diced.
- {Prepare 1 of red onion, chopped.
- {Make ready 1 of red pepper, deseeded and diced.
- {Prepare 1 of courgette, diced.
- {Get 2 of garlic clove finely sliced.
- {Take 300 ml of boiling vegetable stock.
- {Prepare 3 tbsp of chopped parsley.
- {Take of salt & pepper.
Steps to make Vickys Herby Cous Cous with Roasted Vegetables, GF DF EF SF NF:
- Preheat oven to gas 6/ 200C / 400°F.
- Put the couscous in a bowl with 1 tsp of the oil and set aside.
- Meanwhile, put the rest of the oil in a roasting tin with the squash, onion and pepper and roast for 10 minutes.
- 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.
- Take the finished vegetables from the oven and add them to the cous cous. Add the parsley and toss gently to combine.
- Season to taste and garnish with some extra sprinkled parsley. Can be eaten hot or cold.
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