Roasted Butternut Squash and Jerusalem Couscous

To dismantle your butternut squash chop it in half widthways to separate the top from the bulb at the bottom. Put the flat part of each half on the chopping board, then chop downwards to remove the skin. Chop the bulb in half widthways and remove the seeds with a spoon. Finally chop the squash into 2cm cubes.

Remove the core from the peppers and chop them into roughly 2cm chunks.

Toss the peppers and butternut squash in 1 tbsp of olive oil and a good pinch of salt and pepper and place on a baking tray. Cook on the top shelf of the oven for around 25 mins until a little crispy at the edges.

Boil a medium sized pot of water with ¼ tsp of salt for your Jerusalem couscous. Once boiling add the couscous and turn the heat to a gentle boil (so the pan doesn’t bubble over) and cook for 8 mins. The couscous is ready when soft enough to eat but with a slight firmness left in the middle. Drain and keep to the side.

Whilst everything is cooking roughly chop the spinach, coriander and the mint leaves. Once the vegetables are ready remove them from the oven and pour over the couscous. Stir in the spinach, the fresh herbs and the red wine vinegar. Taste and add salt and pepper if needed.