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Peri Peri Squash and Roasted Pepper Couscous
Peri Peri Squash and Roasted Pepper Couscous

Peri Peri Squash and Roasted Pepper Couscous

with Spicy Herb Soured Cream and Greek Style Cheese

Get 50% off 1st box + free dessert for life!

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

Tags:
Veggie
•Extra spicy
•Climate Conscious
Allergens:
Cereals containing gluten
•Celery
•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.

Total45 minutes
Active 35 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Butternut Squash

1 sachet(s)

Peri Peri Seasoning

1 unit(s)

Bell Pepper

(May contain traces of: Celery)

120 grams

Couscous

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

10 grams

Vegetable Stock Paste

(Contains: Celery)

50 grams

Zhoug Style Paste

75 grams

Soured Cream

(Contains: Milk)

37 grams

Red Pepper Chilli Jelly

25 grams

Sun-Dried Tomato Paste

50 grams

Greek Style Salad Cheese

(Contains: Milk)

Not included in your delivery

240 milliliter(s)

Boiled Water for the Couscous

Nutritional information

Energy (kcal)665 kcal
Energy (kJ)2784 kJ
Fat26.9 g
of which saturates9.5 g
Carbohydrate88.2 g
of which sugars30.5 g
Dietary Fibre10 g
Protein18 g
Salt2.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Kettle
•Large Bowl
•Medium Bowl
•Cling Film

Instructions

Prep the Butternut
1

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.

Get Roasting
2

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.

Bring on the Pepper
3

While the butternut roasts, boil a full kettle.

Halve the bell pepper and discard the core and seeds. Chop into 1cm chunks.

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

When the butternut has roasted for 7-8 mins, roast the pepper on the middle shelf until soft and slightly charred, 15-18 mins.

Couscous Time
4

Meanwhile, put the couscous in a large 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 medium bowl, mix together the zhoug style paste (add less if you'd prefer things milder) and soured cream. 

Glaze the Squash
5

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 the couscous and pepper are ready, fluff the couscous up with a fork. Stir through the sun-dried tomato paste and roasted pepper.

Serve
6

Share your sun-dried tomato couscous between your bowls, then top with the glazed butternut squash.

Finish by dolloping on the zhoug cream and crumbling over the Greek style cheese.

Enjoy! 

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