Vickys Herby Cous Cous with Roasted Vegetables

• 75 grams corn cous cous
• 2 tbsp olive oil
• 500 grams butternut squash, peeled and diced
• 1 red onion, chopped
• 1 red pepper, deseeded and diced
• 1 courgette, diced
• 2 garlic clove finely sliced
• 300 ml boiling vegetable stock
• 3 tbsp chopped parsley

1. Preheat oven to gas 6/ 200C / 400F
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.
5. Also add the 300ml vegetable stock to the cous cous, stir and cover then let it stand
6. Take the finished vegetables from the oven and add them to the cous cous.
7. Add the parsley and toss gently to combine
8. Season to taste and garnish with some extra sprinkled parsley.
9. Can be eaten hot or cold

corn, olive oil, red onion, red pepper, courgette, garlic, boiling vegetable stock, parsley

Taken from cookpad.com/us/recipes/333326-vickys-herby-cous-cous-with-roasted-vegetables (may not work)