Roast Squash and Feta Couscous #vegan #recipevegetarian

I adore this as a simple fall y supper with a glass of red wine, in case I'm feeling additional lethargic I purchase the packs or prepared cleaved and stripped butternut squash.

Flavorful and simple formula for meal squash and feta couscous. This straightforward little dish is stuffed with flavor and sufficiently huge to be a midweek supper similarly all things considered, or use it as a side dish to cook meat, flame broiled fish or chicken.

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

Also try our recipe Asian Cucumber Salad #vegan #recipevegetarian

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.

Read more our recipe World's Best Greek Vegan Spanakopita #vegan #recipevegetarian

Source : bit.ly/2I2nj9Y