Roasted Butternut Couscous with Crumbly Cheese

cook 30 mins
  • 1 kg (2 lb) butternut squash, peeled and cut into bite- sized pieces
  • 3 tablespoons olive or vegetable oil
  • 1 teaspoon chilli flakes
  • 1 teaspoon fennel seeds
  • 250 g (8 oz) couscous
  • 300 ml (1/2 pint) boiling vegetable stock or water
  • 200 g (7 oz) Wensleydale, Cheshire or similar crumbly white cheese
  • 2 spring onions, finely sliced
  • 2 tablespoons toasted pine nuts (optional)
  • salt and pepper
  • Preheat the oven to 220°C (425°F), Gas Mark 7. Parboil the squash in a large saucepan of lightly salted water for 5–7 minutes. Drain really well and tip into a roasting tin. Drizzle with 2 tablespoons of the oil, sprinkle with the chilli flakes and fennel seeds, then season generously with salt and pepper. Cook in the preheated oven for 18–20 minutes, until tender.
  • Meanwhile, place the couscous in a large bowl. Stir in the remaining oil and a generous pinch of salt. Add the boiling stock, then cover and set aside for 5–10 minutes, until the grains are tender and all the liquid has been absorbed.
  • Spoon the couscous on to 4 plates, scatter with the roasted butternut squash and crumble the cheese on top. Sprinkle over the spring onions and pine nuts, if using, and serve immediately.
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