Roasted Butternut Squash on Zhoug Couscous
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Roasted Butternut Squash on Zhoug Couscous

Roasted Butternut Squash on Zhoug Couscous

with Garlic Tenderstem® Broccoli and Lemon Yoghurt

Looking for a quick and tasty midweek dinner option? Try cooking up our Roasted Butternut Squash on Zhoug Couscous in just 20 minutes for a delicious and speedy meal.

Tags:
Under 650 calories
Rapid
Veggie
Allergens:
Cereals containing gluten
Celery
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 Time20 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

300

Diced Butternut Squash

1

Chilli Flakes

½

Lemon

80

Tenderstem Broccoli

1

Garlic Clove

120

Couscous

(Contains Cereals containing gluten May contain Soya)

10

Vegetable Stock Paste

(Contains Celery)

75

Greek Style Natural Yoghurt

(Contains Milk)

50

Zhoug Style Paste

50

Greek Style Salad Cheese

(Contains Milk)

Not included in your delivery

240

Boiled Water for the Couscous

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Nutritional information

Energy (kcal)529 kcal
Energy (kJ)2212 kJ
Fat22.6 g
of which saturates7.8 g
Carbohydrate62.3 g
of which sugars13.1 g
Protein17.7 g
Salt2.77 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Zester
Garlic Press
Kettle
Bowl
Pan
Aluminum Foil
Small Bowl
Lid

Instructions

Roast the Butternut
1

a) Preheat your oven to 240°C/220°C fan/gas mark 9.

b) Pop the butternut squash onto a large baking tray.

c) Drizzle with oil, season with salt and pepper, then sprinkle over half the chilli flakes (use less if you'd prefer things milder). Toss to coat, then spread out in a single layer.

d) When the oven is hot, roast on the top shelf until soft and golden, 18-20 mins. Turn halfway through.

Get Prepped
2

a) Meanwhile, boil a full kettle.

b) Zest and halve the lemon.

c) Halve any thick broccoli stems lengthways.

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

Cook the Couscous
3

a) Put the couscous in a bowl.

b) Pour the boiled water for the couscous (see pantry for amount) from the kettle into the bowl.

c) Stir in the vegetable stock paste, then cover tightly with cling film.

d) Leave to the side for 10 mins or until ready to serve.

Broccoli Time
4

a) When the butternut has 10 mins left, heat a drizzle of oil in medium frying pan on medium-high heat.

b) Once hot, add the broccoli and stir-fry for 2-3 mins, then add the garlic. Cook for 1 min more, then add a splash of water. 

c) Pop a lid on the pan, or cover in foil, and cook until tender, a further 2-3 mins. Season with salt and pepper.

d) Meanwhile, in a small bowl, mix together the lemon zest and yoghurt. Season to taste.

Bring on the Flavour
5

a) Fluff up the cooked couscous with a fork.

b) Stir through the zhoug, a squeeze of lemon juice and a drizzle of olive oil.

c) Taste and add salt and pepper if needed.

Finish and Serve
6

a) When ready, share the zhoug couscous between your bowls.

b) Top with the roasted butternut squash and garlic broccoli, then crumble over the Greek style salad cheese.

c) Add a dollop of lemon yoghurt and sprinkle over the remaining chilli flakes to finish.

Enjoy!