with Spicy Herb Soured Cream and Greek Style Cheese
Our Peri Peri Squash on Caramelised Onion Couscous is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
Allergens
Utensils
Tags
Butternut Squash
1 unit(s)
Peri Peri Seasoning
1 sachet(s)
Red Onion
1 unit(s)
Garlic Clove
2 unit(s)
Couscous
120 grams
Vegetable Stock Paste
10 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
50 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, 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, boil a half-full kettle.
Halve, peel and thinly slice the red onion.
Peel and grate the garlic (or use a garlic press).
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 garlic and sugar (see pantry for amount) and cook until caramelised, 1-2 mins more, then pour in the boiled water for the couscous (see pantry for amount) and chicken 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 (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!
2871
kJ
Energy (kJ)
686
kcal
Energy (kcal)
26.9
g
Fat
9.6
g
of which saturates
93.6
g
Carbohydrate
34.7
g
of which sugars
10.4
g
Dietary Fibre
18.5
g
Protein
2.78
g
Salt
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 Soured Cream and Greek Style Cheese
with 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 Spicy Herb Soured Cream and Greek Style Cheese
