Roasted root vegetable squash stew with herby couscous

Roasted root vegetable & squash stew with herby couscous

Roasted root vegetable & squash stew with herby couscous

By Jamie Oliver
1 hour 10 minutes

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Details
  • Servings:   4
  • Calories:   219
  • Protein:   5g
  •  
  • Fiber:   7g
  • Sugar:   9g
  • Carb Total:   32g
  •  
  • Trans Fat:   0g
  • Saturated:   1g
  • Fat Total:   7g
  •  
  • Diet:   High-Fiber, Low-Sodium
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • mediterranean
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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 400g tin plum tomatoes
  • 500ml hot organic vegetable stock
  • HERBY COUSCOUS
  • 50g 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.

View original preparation instructions

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