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 400 g tin plum tomatoes
500 ml hot organic vegetable stock
HERBY COUSCOUS
50 g couscous
a few sprigs of fresh flat-leaf parsley
½ a lemon
Get full recipe👇🏻
http://www.jamieoliver.com/recipes/vegetables-recipes/roasted-root-vegetable-amp-squash-stew-with-herby-couscous/