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Autumn couscous with roast squash and feta
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Toby Scott
Autumn couscous with roast squash and feta
A vibrant autumnal traybake, on the table in 30 minutes
Serves: 4
Prep time: 15 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
397Kcal
Fat
14gr
Saturates
4gr
Carbs
49gr
Sugars
13gr
Fibre
10gr
Protein
13gr
Salt
0.7gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 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
Step by step
-
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.TipBulk it up
Add a can of rinsed and drained chickpeas with the couscous, kale and feta.
Make it vegan
Leave out the feta and add a couple of handfuls of toasted cashew nuts and mixed seeds for protein.