Honey Harissa Squash and Pepper Couscous

Name: Honey Harissa Squash and Pepper Couscous with Greek Style Salad Cheese and Walnuts
Total time: 40 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 1 Butternut Squash; 1 Roasted Spice and Herb Blend; 1 Bell Pepper; 120 Couscous; 10 Vegetable Stock Paste; 15 Honey; 100 Harissa Paste; 1 Flat Leaf Parsley; 20 Walnuts; 50 Greek Style Salad Cheese; 240 Boiled Water for the Couscous; 1 Hot Water

with Greek Style Salad Cheese and Walnuts

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Our Honey Harissa Squash and Pepper Couscous is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:

New

•Veggie

Allergens:

Cereals containing gluten

•Celery

•Nuts

•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes

Active 30 minutes

DifficultyEasy

Ingredients

serving amount

Butternut Squash

Roasted Spice and Herb Blend

Bell Pepper

(May contain traces of: Celery)

120

Couscous

(Contains: Cereals containing gluten May contain traces of: Soya)

Vegetable Stock Paste

(Contains: Celery)

Honey

100

Harissa Paste

Flat Leaf Parsley

Walnuts

(Contains: Nuts May contain traces of: Peanut, Sesame, Nuts)

Greek Style Salad Cheese

(Contains: Milk)

Not included in your delivery

240

Boiled Water for the Couscous

Hot Water

Nutritional information

Energy (kcal)675 kcal

Energy (kJ)2826 kJ

Fat28.8 g

of which saturates5.5 g

Carbohydrate87 g

of which sugars29.3 g

Protein18.3 g

Salt2.6 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Kettle

•Medium Bowl

•Cling Film

•Small Bowl

Instructions

Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.

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 onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over the roasted spice and herb blend. Toss to coat, then 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.

Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips.

Pop the pepper onto another large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Roast on the middle shelf of your oven until soft and slightly charred, 15-18 mins.

While everything roasts, put the couscous in a bowl.

Pour in the boiled water for the couscous (see pantry for amount), stir in the vegetable stock paste, then cover tightly with cling film.

Leave to the side for 10 mins or until ready to serve.

In a small bowl, mix together the honey, hot water for the sauce (see pantry for amount) and half the harissa paste. Season with salt and pepper. Set aside for later. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Roughly chop the parsley (stalks and all). Roughly chop the walnuts.