![Delicious print logo](https://www.deliciousmagazine.co.uk/wp-content/themes/delicious/assets/images/logos/delicious-black.jpg)
Nutty spiced couscous with squash and feta
- Published: 30 Apr 10
- Updated: 18 Mar 24
This spicy couscous recipe makes a tasty and filling alternative to your usual shop-bought sandwich.
![Nutty spiced couscous with squash and feta](https://www.deliciousmagazine.co.uk/wp-content/uploads/2018/09/484683-1-eng-GB_nutty-spiced-couscous-with-squash-and-feta.jpg)
-
Serves 2
-
Ready in under an hour
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.
- Recipe from May 2010 Issue
delicious. tips
This couscous recipe keeps in the fridge for 3-4 days. Vegetarians should use veggie feta.
Buy ingredients online
Rate & review
Rate
Reviews
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe![](https://www.deliciousmagazine.co.uk/wp-content/uploads/2024/07/Footer-July24-transparent-208x230.png)
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter