Nutty spiced couscous with squash and feta

Ingredients

500g butternut squash, peeled and cubed
2 crushed garlic cloves in olive oil
100g Belazu barley couscous (from Waitrose and Sainsbury’s)
1 tsp ras el hanout
Finely grated zest of ½ orange
125-150ml hot vegetable stock
25g toasted almonds and
A small handful each of chopped fresh mint and parsley
75g crumbled feta

Ingredients

500g butternut squash, peeled and cubed
2 crushed garlic cloves in olive oil
100g Belazu barley couscous (from Waitrose and Sainsbury’s)
1 tsp ras el hanout
Finely grated zest of ½ orange
125-150ml hot vegetable stock
25g toasted almonds and
A small handful each of chopped fresh mint and parsley
75g crumbled feta

Method

Toss 500g butternut squash, peeled and cubed, and 2 crushed garlic cloves in olive oil. Roast for 30-40 minutes until tender.
Meanwhile, put 100g Belazu barley couscous into a bowl, sprinkle over 1 tsp ras el hanout and the finely grated zest of ½ orange. Pour over 125-150ml hot vegetable stock, cover and leave for 6 minutes.
Fluff up and add 25g toasted almonds and a small handful each of chopped fresh mint and parsley. Add the squash and 75g crumbled feta, and toss together.

Method

Toss 500g butternut squash, peeled and cubed, and 2 crushed garlic cloves in olive oil. Roast for 30-40 minutes until tender.
Meanwhile, put 100g Belazu barley couscous into a bowl, sprinkle over 1 tsp ras el hanout and the finely grated zest of ½ orange. Pour over 125-150ml hot vegetable stock, cover and leave for 6 minutes.
Fluff up and add 25g toasted almonds and a small handful each of chopped fresh mint and parsley. Add the squash and 75g crumbled feta, and toss together.

delicious. tips

This couscous recipe keeps in the fridge for 3-4 days. Vegetarians should use veggie feta.

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