Middle Eastern Style Roasted Butternut Squash Bowl

Pop the butternut slices onto a large baking tray.

Drizzle with oil, season with salt and pepper, sprinkle over the chermoula spice mix, 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.

Meanwhile, once the water is boiling, add the pearl couscous and vegetable stock paste to the pan. Reduce the heat to medium and simmer until tender with a slight bite, 14-15 mins. 

While the couscous cooks, trim and halve the green beans. Cut the Tenderstem® broccoli into thirds. Peel and grate the garlic (or use a garlic press).

In a large bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for amount). Season with salt and pepper, then set your dressing aside. 

Heat a drizzle of oil in a large frying pan on medium-high heat. 

Once hot, add the Tenderstem® and green beans and stir-fry for 2-3 mins. Stir in the garlic, then turn the heat down to medium and cook for 1 min.

Add a splash of water, then cover with a lid (or foil) and allow to cook until tender, 4-6 mins more. Season with salt and pepper, then remove the pan from the heat.

Once the couscous is cooked, drain in a sieve, pop back in the pan with a drizzle of oil and stir through to stop it sticking together.

Once the butternut squash is ready, remove from the oven and drizzle with the honey (see pantry). 

Add the drained pearl couscous, charred Tenderstem® and green beans to the dressing bowl.

Crumble in half the Greek style salad cheese and toss together.