Roast Squash And Feta Couscous

Delicious and easy recipe for roast squash and feta couscous. This simple little dish is packed with flavour and big enough to be a midweek dinner just as it is, or use it as a side dish to roast meat, grilled fish or chicken. 

Roast Squash And Feta Couscous

I use the Ainsley Harriott flavoured couscous sachets – it’s really worth keeping a few of these in the cupboard as you can use them to turn a few leftovers into a dinner really easily. 

I love this as an easy autumn-y dinner with a glass of red wine, if I’m feeling extra lazy I buy the bags or ready 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 in the olive oil then spread into a roasting tin and roast for around 25 minutes or until everything is tender.
3. Once the squash is cooked - squeeze the garlic out of it's skin and gently mix into the squash and onion.
4. Prepare the couscous as per the packet instructions and once cooked tip into the roasting tin.
5. Lightly toast the pine nuts in a dry frying pan - this takes around 1-2 minutes.
6. Add the nuts, feta and basil to the couscous and veg, stir gently to mix everything together.
7. Divide between plates to serve.

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