Hello everybody, it’s Drew, welcome to my recipe site. Today, we’re going to make a special dish, vickys herby cous cous with roasted vegetables, gf df ef sf nf. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Vickys Herby Cous Cous with Roasted Vegetables, GF DF EF SF NF is one of the most favored of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. Vickys Herby Cous Cous with Roasted Vegetables, GF DF EF SF NF is something that I have loved my entire life.

To begin with this recipe, we must 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 that.

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

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