Tasty Tuesday - Autumn Couscous with Roast Squash and Feta
I like to read food magazines and collect recipes. I read the ingredients and think "I have those already" and "that looks pretty simple". But it's so easy to continue with what you're used to - I could count on my hands how many of those recipes I've brought to life.
But that changes here! With Lauren's weaning journey comes new found motivation to be more creative and experimental with our food. Every week we will try a recipe and give our verdict - I call it Tasty Tuesday.
This week I picked up a Sainsburys Magazine and inside was a recipe for Autumn Couscous with Roast Squash and Feta. Roasted vegetables are so yummy, easy and the spice mix interested me to see how it would work.
I fried up some pork loin steaks to go alongside but I feel this recipe would work for any type of meat! I also didn't use butternut squash because I didn't have any - I used carrots and aubergine instead.
LAUREN - Aubergines are underrated - yum!
JENN: I loved the feta in this - which gave such a pop to the roasted veg
MICHAEL: Sawdust is never really necessary on a food plate (he means the couscous and I also agree it could be omitted)
AUTUMN COUSCOUS WITH ROAST SQUASH AND FETA
2 ½ tbsp vegetable oil
1½ tbsp ras el hanout spice mix
1 medium butternut squash, about 900g
3 plum tomatoes, cut into quarters
150g giant couscous (or regular)
1 x 200g pack shredded kale
100g vegetarian feta
Heat the oven to 240°C, fan 220°C, gas 9. Mix 11⁄2 tablespoons oil with the spice mix and seasoning in a large roasting tin. Peel and deseed the squash, and chop into roughly 2.5cm cubes. Toss the squash and tomatoes in the spiced oil and roast for 20 minutes, stirring half way.
TipIf you don’t have ras el hanout in your spice collection, simply mix together 1 tsp each of ground cumin, coriander, cinnamon and paprika.
Meanwhile, cook the giant couscous in salted boiling water following pack instructions, then drain. If using regular couscous, mix with 250ml boiling water in a bowl, cover and leave to stand for 5 minutes.
Tip the kale into a large bowl and massage in 1 tablespoon oil plus a pinch of salt. It will start to wilt and soften.
Remove the roasting tin from the oven and mix in the couscous and kale. Roughly crumble the feta on top and return to the oven for 5 minutes until the kale is slightly crisp and the feta starts to take on a little colour.