Root Veg Cous Cous
Serves: Up to 6 people
Prep: 1 hour 20 mins
Rev up your roast veg with our secret ingredient (Nooch) and bring a tasty wow factor to a healthy family supper.
Recipe tip: Make sure that the selection of root veg you choose has roughly the same cooking time so that it is all evenly roasted.
What you’ll need:
A mix of vegetables cut into large (1 inch) chunks – we’ve used butternut squash, parsnips, red onions and courgettes – enough for 6 people
5 cloves of garlic, crushed
3 sprigs of fresh rosemary, chopped
A few leaves of sage, chopped
200ml olive oil
300g cous cous
1tsp of Marigold Bouillon Powder
Marigold Engevita® Nutritional Yeast Flakes, to taste
How to do it:
Set your oven to 200C fan and chop the veg into large chunks. (remember, you can use all types of root veg for this recipe)
Mix the garlic, herbs and 150ml of the olive oil and sprinkle over the veg, then roast for 25 to 30 minutes.
Remove from the oven. Stir in the Nooch and the remaining oil (you may need a little more depending on the veg you have used). Add some salt and pepper to season and roast for a further 25 minutes.
Once ready, remove from the oven and prepare your cous cous. Place the cous cous in a heatproof bowl and mix a teaspoon of bouillon through it. Pour over boiling water to cover it by roughly 1cm. Cover the bowl with a tea-towel and a lid, then leave to steep for 10 minutes.
When ready, remove the top and fluff it up with a fork.
Place in a large serving dish with your roast veg, share onto plates and sprinkle more Nooch on top.
Products used:
