Peri Peri Squash on Caramelised Onion Couscous
with Spicy Herb Soured Cream and Greek Style Cheese
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)
Red Onion
2 unit(s)
Garlic Clove
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
1 tsp
Sugar
220 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 half-full kettle.
Halve, peel and thinly slice the red onion.
Peel and grate the garlic (or use a garlic press).
Meanwhile, heat a drizzle of oil in a medium saucepan on medium heat.
Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.
Add garlic and sugar (see pantry for amount) and cook until caramelised, 1-2 mins more, then pour in the boiled water for the couscous (see pantry for amount) and chicken stock paste.
Bring to the boil, then remove from the heat. Stir in the couscous and pop a lid on the pan. Leave to the side for 8-10 mins or until ready to serve.
Meanwhile, in a medium bowl, mix together the zhoug (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 ready, fluff the couscous up with a fork and stir through the sun-dried tomato paste.
Share your caramelised onion couscous between your bowls, then top with the peri peri butternut squash.
Finish by dolloping on the zhoug cream and crumbling over the Greek style salad cheese.
Enjoy!
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