Vegetable Cous Cous

• 8oz pumpkin, diced, with skin and seeds removed
• 5oz sweet potato, peeled and diced
• 5oz carrots, peeled and sliced
• 2oz fresh, shelled peas
• 4oz courgette chopped
• 1 small onion, finely chopped
• 8fl oz water
• 2 tbsp cous cous
• 1 tbsp chopped, fresh parsley

Place all the vegetables into a saucepan.

Pour in the stock and water, cover and cook until vegetables are tender.

Remove from the heat and add the cous cous, stirring well.

Cover again and set the pan aside for a few minutes. This allows the cous cous to swell.

Finally, add the parsley and mash well.