Peri Peri Squash on Caramelised Onion Couscous
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Peri Peri Squash on Caramelised Onion Couscous

Peri Peri Squash on Caramelised Onion Couscous

with Spicy Herb Soured Cream and Greek Style Cheese

Extra spicy
Cereals containing gluten

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.

Preparation Time45 minutes
Cooking time35 minutes


serving amount

1 unit(s)

Butternut Squash

1 sachet(s)

Peri Peri Seasoning

1 unit(s)

Red Onion

2 unit(s)

Garlic Clove

120 grams


(Contains Cereals containing gluten May contain 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

1 tsp


220 milliliter(s)

Boiled Water for the Couscous


Nutritional information

Energy (kJ)2871 kJ
Energy (kcal)686 kcal
Fat26.9 g
of which saturates9.6 g
Carbohydrate93.6 g
of which sugars34.7 g
Protein18.5 g
Salt2.78 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Medium Saucepan
Medium Bowl



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.