INGREDIENTS
1
medium butternut squash
1
onion
1/2
courgette ((zucchini))
1
red pepper
2 cups
vegetable stock ((500 ml))
1 tbsp
vegetable oil
1/2 cup
wholemeal couscous ((120 g))
1/4 cup
grated Cheddar cheese
2 tbsp
tomato puree
1/2 tsp
salt
black pepper
fresh parsley