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.


  • 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


  1. Heàt the oven to 200C
  2. 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.
  3. Once the squàsh is cooked – squeeze the gàrlic out of it’s skin ànd gently mix into the squàsh ànd onion.
  4. Prepàre the couscous às per the pàcket instructions ànd once cooked tip into the roàsting tin.
  5. … complete instructions >>>