with Spicy Herb Soured Cream and Greek Style Cheese
Smoky and spicy with a slightly sweet kick, this peri peri seasoning gives any dish a tasty boost. This seasoning mix contains herbs and spices such as smoked paprika, ancho chilli powder, ground cumin and oregano, making its punchy taste perfect for marinating meat and fish, as well as a flavour driver in fried rice and loaded wedges. Fresh and herby, zhoug style paste (pronounced zoog) is typically found in Yemen and Middle Eastern countries. This versatile paste contains herbs and spices such as coriander, cumin and green jalapeno chillies, making it the perfect match for mixing into grains such as couscous and bulgur wheat.
Allergens
Utensils
Tags
Butternut Squash
1 unit(s)
Peri Peri Seasoning
1 sachet(s)
Red Onion
1 unit(s)
Garlic Clove
2 unit(s)
Vegetable Stock Paste
10 grams
Couscous
120 grams
Zhoug Style Paste
50 grams
Soured Cream
75 grams
Red Pepper Chilli Jelly
37 grams
Sun-Dried Tomato Paste
25 grams
Greek Style Salad Cheese
100 grams
Sugar
1 tsp
Boiled Water for the Couscous
220 milliliter(s)
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut widthways into 1cm thick slices.
Pop the butternut slices onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the peri peri seasoning (add less if you'd prefer things milder), then toss to coat.
Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden and cooked through, 25-30 mins. Turn halfway through.
While the butternut roasts, halve, peel and thinly slice the red onion.
Peel and grate the garlic (or use a garlic press). Boil a half-full kettle.
Meanwhile, heat a drizzle of oil in a medium saucepan on medium heat.
Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.
Add the garlic and sugar (see pantry for amount) and cook until caramelised, 1-2 mins more. Next, pour in the boiled water for the couscous (see pantry for amount) and veg stock paste.
Bring to the boil, then remove from the heat. Stir in the couscous and pop a lid on the pan. Leave to the side for 8-10 mins or until ready to serve.
Meanwhile, in a medium bowl, mix together the zhoug style paste (add less if you'd prefer things milder) and soured cream.
When the butternut has 5 mins left, remove from the oven. Drizzle over the red pepper chilli jelly, toss to coat, then return to the oven for the remaining time.
When ready, fluff the couscous up with a fork and stir through the sun-dried tomato paste.
Share your caramelised onion couscous between your bowls, then top with the peri peri butternut squash.
Finish by dolloping on the zhoug cream and crumbling over the Greek style salad cheese.
Enjoy!
3197
kJ
Energy (kJ)
764
kcal
Energy (kcal)
33.5
g
Fat
14.2
g
of which saturates
94.5
g
Carbohydrate
35.1
g
of which sugars
22.4
g
Protein
3.46
g
Salt
with Spicy Herb Soured Cream and Greek Style Cheese
with Spicy Herb Soured Cream and Greek Style Cheese
with Spicy Herb Soured Cream and Greek Style Cheese
with Soured Cream and Greek Style Cheese
with Spicy Herb Soured Cream and Greek Style Cheese
with Soured Cream and Greek Style Cheese
with Soured Cream and Greek Style Cheese
with Sun-Dried Tomato Sauce and Wedges
