Side dish or Main

Roasted Vegetables with Cous Cous Recipe

Name: Roasted Vegetables with Cous Cous Recipe
Yield: 4
Ingredients: 400g pumpkin, skin on & chopped into wedges; 400g sweet potato, peeled & chopped into large pieces; 3 small zucchinis, quartered; 1/2 bunch baby carrots; 2 beetroots, cut in half, skin on; 8 brussels sprouts, trimmed; 3 stalks rosemary; 1 bunch lemon thyme; 1 bunch flat-leaf parsley; 2/3 cup (160ml) Maggie Beer Extra Virgin Olive Oil; 2 pinch salt flakes; 2 cups (400g) cous cous; 2 cups (500ml) Maggie Beer Free Range Chicken Stock; 2 tbspn Maggie Beer Verjuice; [HEADING]Vinaigrette[/HEADING]; 1/4 cup (60ml) Maggie Beer Extra Virgin Olive Oil; 2 tspn Maggie Beer Aged Red Wine Vinegar; 2 tspn Maggie Beer Vino Cotto; 1 tsp salt flakes

Roasted vegetables and couscous belong together - see it for yourself and enjoy pumpkin, sweet potato, zucchini, beets and Vino Cotto couscous.

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