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

Peri Peri Squash on Tomato Zhoug Couscous

with Soured Cream and Greek Style Cheese

Recipe Development Team
Recipe Development TeamUpdated on September 11, 2025

A popular spice blend in Portuguese cuisine, peri peri contains smoked paprika, ancho chilli powder, ground cumin and oregano, perfect for soaking into tender butternut squash for this veg-packed dinner. Zhoug (pronounced zoog) is used here to flavour the couscous for a spicy kick.

Tags:
Very Hot
Veggie
Allergens:
Cereals containing gluten
Wheat
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

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, Wheat May contain traces of: Soya)

37.5 grams

Red Pepper Chilli Jelly

45 grams

Zhoug Style Paste

75 grams

Soured Cream

(Contains: Milk May contain traces of: 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

Nutritional information

Energy (kJ)3019 kJ
Energy (kcal)722 kcal
Fat29.2 g
of which saturates13.2 g
Carbohydrate93.3 g
of which sugars35.4 g
Dietary Fibre10.2 g
Protein22.3 g
Salt3.01 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Garlic Press
Kettle
Medium Saucepan
Lid
Medium Bowl

Cooking Instructions and Tips

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.

Finish the Prep
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). 

Couscous Time
4

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.

Spice up the Squash
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 style paste and baby plum tomatoes.

Serve Up
6

Share the tomato and 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.

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