Roast Squash And Feta Couscous

Scrumptious and clean recipe for roast squash and feta couscous. This easy little dish is filled with flavour and massive enough to be a midweek dinner just as it's far, or use it as a side dish to roast meat, grilled fish or chicken. 

I take advantage of the Ainsley Harriott flavoured couscous sachets – it’s sincerely well worth preserving a few of these inside the cupboard as you could use them to turn some leftovers right into a dinner truely effortlessly. 

I really like this as an easy autumn-y dinner with a pitcher of purple wine, if I’m feeling greater lazy I purchase the luggage or prepared chopped and peeled butternut squash.

INGREDIENTS:

• 1 tbs olive or rapeseed oil
• 1 butternut squash - peeled and chopped into bitesized pieces
• 1 red onion - peeled and chopped into wedges
• 2 cloves of garlic - left whole in skin
• 50g feta cheese - cubed
• 1 heaped tbs pine nuts
• handful of chopped basil
• 1 sachet of tomato flavoured couscous

INSTRUCTIONS:

1. Heat the oven to 200C
2. Toss the squash, onion and garlic within the olive oil then unfold into a roasting tin and roast for around 25 minutes or till the entirety is smooth.
3. Once the squash is cooked - squeeze the garlic out of it's skin and lightly blend into the squash and onion.
4. Put together the couscous as consistent with the packet instructions and once cooked tip into the roasting tin.
5. Lightly toast the pine nuts in a dry frying pan - this takes round 1-2 mins.
6. Add the nuts, feta and basil to the couscous and veg, stir lightly to mix everything collectively.
7. Divide between plates to serve.

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