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

Under 650 calories
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 Time20 minutes
Cooking time20 minutes


serving amount

300 grams

Diced Butternut Squash

1 sachet(s)

Roasted Spice and Herb Blend

½ unit(s)


80 grams

Tenderstem Broccoli

1 unit(s)

Garlic Clove

120 grams


(Contains Cereals containing gluten May contain Soya)

10 grams

Vegetable Stock Paste

(Contains Celery)

75 grams

Greek Style Natural Yoghurt

(Contains Milk)

50 grams

Zhoug Style Paste

50 grams

Greek Style Salad Cheese

(Contains Milk)

Not included in your delivery

240 milliliter(s)

Boiled Water for the Couscous

1 tbsp



Nutritional information

Energy (kJ)2362 kJ
Energy (kcal)564 kcal
Fat22.5 g
of which saturates7.8 g
Carbohydrate69.9 g
of which sugars19.2 g
Protein18.2 g
Salt2.37 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Dish
Chopping Board
Measuring Jug
Small Bowl
Cling Film
Aluminum Foil
Large Frying Pan



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 and season with salt and pepper. Drizzle over the honey (see pantry for amount), sprinkle with the roasted spice and herb blend. 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.


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).


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.


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.

c) Add a splash of water, then cover with a lid (or foil) and allow to cook until tender, 2-3 mins more. Season with salt and pepper.

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


a) Fluff up the cooked couscous with a fork.

b) Stir through the zhoug (add less if you'd prefer things milder), a squeeze of lemon juice and a drizzle of olive oil.

c) Taste and add salt and pepper if needed.


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 to finish.