Recipe: Yummy Vickys Herby Cous Cous with Roasted Vegetables, GF DF EF SF NF

Vickys Herby Cous Cous with Roasted Vegetables, GF DF EF SF NF. Healthy cous cous salad with roasted vegetables, cherry tomatoes, dates and feta. Listen up, people: This is one for the Dinner Hall of Fame. First of all it's healthy and easy (check, check).

I like to use fruit in my salads as well as vegetables and I find the flavour of an orange goes really well with. Meanwhile, bring the chicken stock to a boil in a Sprinkle the chickpeas and couscous in an even layer on top of the vegetables, drizzle with the remaining tablespoon oil and. Spread half the vegetables on a second baking sheet. You can have Vickys Herby Cous Cous with Roasted Vegetables, GF DF EF SF NF using 10 ingredients and 6 steps. Here is how you achieve it.

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

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

Home » Side Dish » Couscous with Lentils and Vegetables. We've made quite a few of the recipes that are included in the Simple Start program - including our adapted version of this delicious couscous with lentils and vegetables! SAVOURY & HERBY Just add water for fluffy couscous full of flavour. Make a main dish out of this couscous side by stirring in leftover cut-up chicken, turkey or beef.

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

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.

See more ideas about Recipes, Food, Cooking recipes. Combine the couscous and the roasted vegetables together in a large bowl. Top tip for making Citrus and herb roasted vegetable couscous. Different types of coucous have different absorbencies, so you need to keep an eye on the amount of liquid added. Easy egg fried cous cous with vegetables Vegetarian.