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.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Subscribe to our magazine

Subscribe to delicious. magazine this month and redeem our HALF PRICE offer!

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine