Nutty spiced couscous with squash and feta

Name: Nutty spiced couscous with squash and feta
Yield: Serves 2
Ingredients: 500g butternut squash, peeled and cubed; 2 crushed garlic cloves in olive oil; 100g Belazu barley couscous (from Waitrose and Sainsbury’s); 1 tsp ras el hanout; Finely grated zest of ½ orange; 125-150ml hot vegetable stock; 25g toasted almonds and; A small handful each of chopped fresh mint and parsley; 75g crumbled feta

Published: 30 Apr 10
Updated: 18 Mar 24

Test kitchen approved

This spicy couscous recipe makes a tasty and filling alternative to your usual shop-bought sandwich.

Serves 2
Ready in under an hour

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Ingredients

500g butternut squash, peeled and cubed
2 crushed garlic cloves in olive oil
100g Belazu barley couscous (from Waitrose and Sainsbury’s)
1 tsp ras el hanout
Finely grated zest of ½ orange
125-150ml hot vegetable stock
25g toasted almonds and
A small handful each of chopped fresh mint and parsley
75g crumbled feta

Method

Toss 500g butternut squash, peeled and cubed, and 2 crushed garlic cloves in olive oil. Roast for 30-40 minutes until tender.
Meanwhile, put 100g Belazu barley couscous into a bowl, sprinkle over 1 tsp ras el hanout and the finely grated zest of ½ orange. Pour over 125-150ml hot vegetable stock, cover and leave for 6 minutes.
Fluff up and add 25g toasted almonds and a small handful each of chopped fresh mint and parsley. Add the squash and 75g crumbled feta, and toss together.

Recipe from May 2010 Issue

delicious. tips

This couscous recipe keeps in the fridge for 3-4 days. Vegetarians should use veggie feta.

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Nutty spiced couscous with squash and feta

Ingredients

Method

delicious. tips

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