Step-by-Step Guide to Make Great Vickys Herby Cous Cous with Roasted Vegetables, GF DF EF SF NF Cooking Basics for Beginners

Vickys Herby Cous Cous with Roasted Vegetables, GF DF EF SF NF is one of the most favored of recent trending meals in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Vickys Herby Cous Cous with Roasted Vegetables, GF DF EF SF NF is something that I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. 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. Take 2 tbsp olive oil
3. Prepare 500 grams butternut squash, peeled and diced
4. Get 1 red onion, chopped
5. Get 1 red pepper, deseeded and diced
6. Get 1 courgette, diced
7. Get 2 garlic clove finely sliced
8. Prepare 300 ml boiling vegetable stock
9. Take 3 tbsp chopped parsley
10. Prepare 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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