Peri Peri Squash on Tomato Zhoug Couscous
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Peri Peri Squash on Tomato Zhoug Couscous

Peri Peri Squash on Tomato Zhoug Couscous

with Soured Cream and Greek Style Cheese

Smoky and spicy with a slightly sweet kick, this peri peri seasoning gives any dish a tasty boost. This seasoning mix contains herbs and spices such as smoked paprika, ancho chilli powder, ground cumin and oregano, making its punchy taste perfect for marinating meat and fish, as well as a flavour driver in fried rice and loaded wedges.

Fresh and herby, zhoug style paste (pronounced zoog) is typically found in Yemen and Middle Eastern countries. This versatile paste contains herbs and spices such as coriander, cumin and green jalapeno chillies, making it the perfect match for mixing into grains such as couscous and bulgur wheat.

Tags:
Extra spicy
•Veggie
Allergens:
Cereals containing gluten
•Milk

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
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Butternut Squash

1 sachet(s)

Peri Peri Seasoning

125 grams

Baby Plum Tomatoes

1 unit(s)

Red Onion

2 unit(s)

Garlic Clove

10 grams

Vegetable Stock Paste

120 grams

Couscous

(Contains Cereals containing gluten May contain Soya)

37 grams

Red Pepper Chilli Jelly

45 grams

Zhoug Style Paste

75 grams

Soured Cream

(Contains Milk)

100 grams

Greek Style Salad Cheese

(Contains Milk)

Not included in your delivery

1 tsp

Sugar

200 milliliter(s)

Boiled Water for the Couscous

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Nutritional information

Energy (kJ)3084 kJ
Energy (kcal)737 kcal
Fat30.5 g
of which saturates13.3 g
Carbohydrate94.5 g
of which sugars36.6 g
Dietary Fiber10.4 g
Protein22.2 g
Salt3.04 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Knife
•Baking Tray
•Grater
•Kettle
•Medium Saucepan
•Medium Bowl

Instructions

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.

2

Pop the butternut slices onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the peri peri seasoning (add less if you'd prefer things milder), 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.

3

While the butternut roasts, boil a half-full kettle.

Quarter the baby plum tomatoes. Halve, peel and thinly slice the red onion.

Peel and grate the garlic (or use a garlic press). 

4

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, 8-10 mins.

Add the garlic and sugar (see pantry for amount) to the onion and cook until caramelised, 1-2 mins more. Next, pour in the boiled water for the couscous (see pantry for amount) and veg 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.

5

When the butternut has 5 mins remaining, 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 zhoug paste and baby plum tomatoes.

6

Share the tomato zhoug couscous between your bowls, then top with the peri peri butternut squash.

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

Enjoy!