ROAST SQUASH AND FETA COUSCOUS #dinner #cauliflower #easy #lunch #recipes

Flavorful and simple formula for cook squash and feta couscous. This straightforward little dish is stuffed with season and sufficiently large to be a midweek supper similarly for what it's worth, or use it as a side dish to broil meat, barbecued fish or chicken.

I utilize the Ainsley Harriott seasoned couscous sachets – it's extremely worth keeping a couple of these in the pantry as you can utilize them to transform a couple of scraps into a supper actually effectively.

I love this as a simple harvest time y supper with a glass of red wine, in case I'm feeling extra lethargic I purchase the sacks or prepared hacked and stripped butternut squash.

Also try our recipe : EASY ONE PAN LENTIL DAAL CURRY #dinner #curry #noodle #shrimp #healthy

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.

Source : bit.ly/370p5Sj