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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
- Heat the oven to 200C
- 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.
- Once the squash is cooked - squeeze the garlic out of it's skin and gently mix into the squash and onion.
- Prepare the couscous as per the packet instructions and once cooked tip into the roasting tin.
- Lightly toast the pine nuts in a dry frying pan - this takes around 1-2 minutes.
- Add the nuts, feta and basil to the couscous and veg, stir gently to mix everything together.
- Divide between plates to serve.
Recipe source: daisiesandpie
source https://www.abellkitchen.com/2018/12/roast-squash-and-feta-couscous-recipe.html
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