Peri Peri Squash and Roasted Pepper Couscous
with Spicy Herb Soured Cream and Greek Style Cheese
Our Peri Peri Glazed Squash and Roasted Pepper is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
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.
Ingredients
1 unit(s)
Butternut Squash
1 sachet(s)
Peri Peri Seasoning
1 unit(s)
Bell Pepper
(May contain Celery)
120 grams
Couscous
(Contains Cereals containing gluten May contain Soya)
10 grams
Vegetable Stock Paste
(Contains Celery)
50 grams
Zhoug Style Paste
75 grams
Soured Cream
(Contains Milk)
37 grams
Red Pepper Chilli Jelly
25 grams
Sun-Dried Tomato Paste
50 grams
Greek Style Salad Cheese
(Contains Milk)
Not included in your delivery
240 milliliter(s)
Boiled Water for the Couscous
Nutritional information
Utensils
Instructions
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.
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.
While the butternut roasts, boil a full kettle.
Halve the bell pepper and discard the core and seeds. Chop into 1cm chunks.
Pop the chopped pepper onto another baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
When the butternut has roasted for 7-8 mins, roast the pepper on the middle shelf until soft and slightly charred, 15-18 mins.
Meanwhile, put the couscous in a large bowl.
Pour in the boiled water for the couscous (see pantry for amount), stir in the vegetable stock paste, then cover tightly with cling film.
Leave to the side for 10 mins or until ready to serve.
In a medium bowl, mix together the zhoug style paste (add less if you'd prefer things milder) and soured cream.
When the butternut has 5 mins left, remove from the oven. Drizzle over the red pepper chilli jelly, toss to coat, then return to the oven for the remaining time.
When the couscous and pepper are ready, fluff the couscous up with a fork. Stir through the sun-dried tomato paste and roasted pepper.
Share your sun-dried tomato couscous between your bowls, then top with the glazed butternut squash.
Finish by dolloping on the zhoug cream and crumbling over the Greek style cheese.
Enjoy!
