Nutty spiced couscous with squash and feta

Nutty spiced couscous with squash and feta
  • Serves icon Serves 2
  • Time icon Ready in under an hour

This spicy couscous recipe makes a tasty and filling alternative to your usual shop-bought sandwich.

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

  1. Toss 500g butternut squash, peeled and cubed, and 2 crushed garlic cloves in olive oil. Roast for 30-40 minutes until tender.
  2. 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.
  3. 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

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

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