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Roasted root vegetable squash stew with herby couscous
Details
- Servings: 4
- Diet: High-Fiber, Low-Sodium
- Meal: lunch, dinner
- Dish: main course
Cuisine
- mediterranean
Ingredients
- ½ a butternut squash
- 1 sweet potato
- 2 carrots
- ½ a small celeriac
- olive oil
- 1 splash of red wine vinegar
- 1 teaspoon dried thyme
- 1 red onion
- 1 sprig of fresh rosemary
- 1 fresh bay leaf
- 1 tablespoon plain flour
- 1 tablespoon tomato purée
- 1 x 400 g tin plum tomatoes
- 500 ml hot organic vegetable stock
- HERBY COUSCOUS
- 50 g couscous
- a few sprigs of fresh flat-leaf parsley
- ½ a lemon
Instructions
Roasted root vegetable & squash stew with herby couscous serves 4 original recipe by Jamie Oliver.
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