How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Vickys Herby Cous Cous with Roasted Vegetables?

You need 9 ingredients. The key ingredients include: 75 grams corn cous cous, 2 tbsp olive oil, 500 grams butternut squash, peeled and diced, 1 red onion, chopped, and more.

Is Vickys Herby Cous Cous with Roasted Vegetables suitable as general?

Yes, Vickys Herby Cous Cous with Roasted Vegetables falls under the General category and is a great choice for this type of meal.

How do I store leftover Vickys Herby Cous Cous with Roasted Vegetables?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vickys Herby Cous Cous with Roasted Vegetables

Name: Vickys Herby Cous Cous with Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 75 grams corn cous cous; 2 tbsp olive oil; 500 grams butternut squash, peeled and diced; 1 red onion, chopped; 1 red pepper, deseeded and diced; 1 courgette, diced; 2 garlic clove finely sliced; 300 ml boiling vegetable stock; 3 tbsp chopped parsley

Try this homemade Vickys Herby Cous Cous with Roasted Vegetables recipe the whole family will love. Made with corn, olive oil, red onion and red pepper.…

This Vickys Herby Cous Cous with Roasted Vegetables relies on simple, everyday ingredients such as grams corn cous cous, olive oil, red onion, chopped and courgette, diced. It comes together quickly and makes 4 servings, at about 1079 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

75 grams corn cous cous
2 tbsp olive oil
500 grams butternut squash, peeled and diced
1 red onion, chopped
1 red pepper, deseeded and diced
1 courgette, diced
2 garlic clove finely sliced
300 ml boiling vegetable stock
3 tbsp chopped parsley

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Quick Info

Servings
4 servings
Calories
1079 kcal
Category
General

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