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

 

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

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

  1. 75 gr corn / maize-based cous
  2. 2 tbsp olive engine oil
  3. 500 grams butternut melons, peeled and diced
  4. 1 red onion, chopped
  5. 1 chili peppers, deseeded and diced
  6. 1 courgette, diced
  7. 2 garlic clove finely sliced
  8. 300 cubic centimeters boiling vegetable stock
  9. 3 or more tbsp chopped parsley
  10. salt
    Recipes Vickys Herby Cous Cous with Roasted Vegetables, GF DF EF SF NF

    1. Preheat oven to gas 6/ 200C / 400°F

    2. Put typically the couscous in a bowl with a single tsp with the oil and set besides

    3. Meanwhile, put the remainder of the oil in a cooking tin with the squash, onion and even pepper and roast for 10 a few minutes

    4. Add the courgette and even garlic for the roasting tin and beef roasts for a further 10 minutes. In addition add the 300ml vegetable stock to be able to the cous, stir and cover in that case let it stand

    5. Acquire the finished vegetables from the range and add them to the cous. Add the parsley and toss carefully to combine

    6. Season to be able to taste and garnish with some further sprinkled parsley. Can be eaten sizzling or frosty