July 11, 2017


Couscous  - 75 gms
Olive oil -  2 tbsp
Butternut squash - 500 gms (peeled and diced)
Red onion - 1 (chopped)
Red pepper - 1 (deseeded and chopped)
Courgette - 1 (diced)
Garlic clove -1 (finely sliced)
Large eggs - 6
Fresh parsley - 3 tbsp (chopped)
Salt and pepper as per taste


  • Preheat the oven to 180 C. In a bowl, mix the couscous with one tbsp of olive oil, salt and pepper.
  • Pour 300 ml of boiling water over the couscous, stir, then cover for 10 minutes.
  • Place the remaining oil in a large roasting tin, add the butternut squash, onion and peppers and roast for 10 minutes.
  • Stir in the courgette and garlic and roast for a further 10 minutes or until the vegetables are tender.
  • Season the eggs,beat together and pour into the roasting tin.
  • Bake for 15 minutes or until the egg has set and is golden.
  • Remove the tray from the oven, stir the egg and vegetables, then stir in the couscous and parsley and mix well.
  • Serve warm or cold.

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