• 1 butternut squash, peeled and cubed
  • 3 red onions, roughly chopped
  • 2 courgettes (different colours if available), sliced
  • Small bunch of sage, roughly chopped
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • Salt
  • Pepper
  • 300 g pack giant Cous Cous


  • STEP 1
    Preheat oven to 180 fan. Put all the veg into a large roasting tin
  • STEP 2
    Scatter over the sage leaves
  • STEP 3
    Pour over the olive oil and balsamic vinegar, and season to taste. Mix all the ingredients until well coated
  • STEP 4
    Roast the veg in a preheated oven for 45 minutes or until soft.
  • STEP 5
    Meanwhile cook the giant Cous Cous according to the packet instructions. Set aside
  • STEP 6
    When the veg is cooked mix the Cous Cous in. Stir until fully coated. Serve immediately.

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