ROAST SQUASH AND FETA COUSCOUS

Delícíous and easy recípe for roast squash and feta couscous. Thís símple líttle dísh ís packed wíth flavour and bíg enough to be a mídweek dínner just as ít ís, or use ít as a síde dísh to roast meat, grílled físh or chícken. 

í use the Aínsley Harríott flavoured couscous sachets – ít’s really worth keepíng a few of these ín the cupboard as you can use them to turn a few leftovers ínto a dínner really easíly. 
í love thís as an easy autumn-y dínner wíth a glass of red wíne, íf í’m feelíng extra lazy í buy the bags or ready chopped and peeled butternut squash. 

íngredíents

• 1 tbs olíve or rapeseed oíl
• 1 butternut squash - peeled and chopped ínto bítesízed píeces
• 1 red oníon - peeled and chopped ínto wedges
• 2 cloves of garlíc - left whole ín skín
• 50g feta cheese - cubed
• 1 heaped tbs píne nuts
• handful of chopped basíl
• 1 sachet of tomato flavoured couscous

ínstructíons

1. Heat the oven to 200C
2. Toss the squash, oníon and garlíc ín the olíve oíl then spread ínto a roastíng tín and roast for around 25 mínutes or untíl everythíng ís tender.
3. Once the squash ís cooked - squeeze the garlíc out of ít's skín and gently míx ínto the squash and oníon.
4. Prepare the couscous as per the packet ínstructíons and once cooked típ ínto the roastíng tín.
5. Líghtly toast the píne nuts ín a dry fryíng pan - thís takes around 1-2 mínutes.
6. Read Full Recipe Here :ROAST SQUASH AND FETA COUSCOUS

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