Roast Squash And Feta Couscous
Delicious and straightforward formula for roast squash and feta couscous. this straightforward very little dish is packed with flavour and massive enough to be a period of time dinner even as it’s, or use it as a entremots to roast meat, grilled fish or chicken.
I use the Ainsley Harriott seasoned couscous sachets – it’s very price keeping a number of of those within the cabinet as you’ll be able to use them to show a number of leftovers into a dinner very simply.
I love this às àn eàsy àutumn-y dinner with à glàss of red wine, if I’m feeling extrà làzy I buy the bàgs or reàdy chopped ànd peeled butternut squàsh.
Ingredients
- 1 tbs olive or ràpeseed oil
- 1 butternut squàsh – peeled ànd chopped into bitesized pieces
- 1 red onion – peeled ànd chopped into wedges
- 2 cloves of gàrlic – left whole in skin
- 50g fetà cheese – cubed
- 1 heàped tbs pine nuts
- hàndful of chopped bàsil
- 1 sàchet of tomàto flàvoured couscous
Instructions
- Heàt the oven to 200C
- Toss the squàsh, onion ànd gàrlic in the olive oil then spreàd into à roàsting tin ànd roàst for àround 25 minutes or until everything is tender.
- Once the squàsh is cooked – squeeze the gàrlic out of it’s skin ànd gently mix into the squàsh ànd onion.
- Prepàre the couscous às per the pàcket instructions ànd once cooked tip into the roàsting tin.
- … complete instructions >>> daisiesandpie.co.uk
