Jamie Magazine
By Phillippa Spence
Roasted root vegetable & squash stew with herby couscous
1 hr 10 mins
Super easy
serves 4
About the recipe
You can use any root veggies for this. There’s enough stew for three more meals, which you can freeze.
Recipe From
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
Method
- Preheat the oven to 200ºC/gas 6.
- Deseed the squash and roughly chop along with the sweet potato. Peel and chop the carrots, then trim and chop the celeriac.
- Put the chopped vegetables on a roasting tray, then toss in 2 tablespoons of oil, the red wine vinegar, thyme and a pinch of sea salt and black pepper.
- Roast for 40 minutes, or until the vegetables are just cooked.
- Heat 2 tablespoons of oil in a large saucepan over a medium heat. Peel and finely slice the onion, pick and chop the rosemary leaves, then add to the pan along with the bay leaf and flour.
- Stir well, then reduce the heat to low and cook for 10 minutes, stirring occasionally, until the onion is soft.
- Stir in the tomato purée and cook for another 2 minutes.
- Pour in the tinned tomatoes and 400ml of the stock, bring to the boil, then reduce the heat and simmer for 20 minutes.
- Take the roasted veg out of the oven, stir them into the sauce, and simmer for another 10 minutes.
- To prepare the couscous, tip the grains into a small heatproof bowl with a pinch of salt and pepper. Add the remaining hot stock, cover and leave for 5 minutes.
- Once cooked, pick, roughly chop and stir in the parsley leaves, add a squeeze of lemon juice, then fluff up with a fork.
- Season the stew to taste and serve with the herby couscous.
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