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Roasted root vegetable & squash stew with herby couscous
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Total Time:
1 hour 10 minutes
Get creative with root veggies. Make a big batch of stew to freeze for future meals.
Ingredients:
  • ½ a butternut squash
  • 1 sweet potato
  • 2 carrots
  • ½ a small celeriac
  • 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
  • 50 g couscous
  • a few sprigs of fresh flat-leaf parsley
  • ½ a lemon
Instructions:
  • - Preheat the oven to 200ºC/gas 6. - Chop squash and sweet potato, deseed the squash first. Peel and chop the carrots and celeriac. Place on a roasting tray, toss with 2 tablespoons of oil, red wine vinegar, thyme, sea salt, and black pepper. Roast for 40 minutes. - Heat 2 tablespoons of oil in a saucepan. Slice onion, chop rosemary, add to the pan with bay leaf and flour. Cook until onion is soft. Add tomato purée, cook for 2 minutes. Pour in tinned tomatoes and 400ml stock, simmer for 20 minutes. - Add roasted vegetables to the sauce, simmer for another 10 minutes. - To make couscous, put grains in a bowl with salt and pepper. Pour in hot stock, cover for 5 minutes. Chop parsley, add to couscous with lemon juice, fluff with a fork. - Adjust stew seasoning, serve with herby couscous.

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