Roast Squash and Feta Couscous #healthyfood #dietketo

Tasty and simple formula for dish squash and feta couscous. This straightforward little dish is stuffed with flavor and sufficiently enormous to be a midweek supper similarly all things considered, or use it as a side dish to broil meat, flame broiled fish or chicken.

I utilize the Ainsley Harriott seasoned couscous sachets – it's extremely worth keeping a couple of these in the cabinet as you can utilize them to transform a couple of scraps into a supper actually effectively.

I cherish this as a simple harvest time y supper with a glass of red wine, in case I'm feeling additional languid I purchase the sacks or prepared slashed and stripped butternut squash.
Roast Squash and Feta Couscous #healthyfood #dietketo
Also try our recipe How to Make the Perfect Quiche #healthyfood #dietketo


  • 1 tbs olive or rapeseed oil
  • 1 butternut squash - peeled and chopped into bitesized pieces
  • 1 red onion - peeled and chopped into wedges
  • 2 cloves of garlic - left whole in skin
  • 50g feta cheese - cubed
  • 1 heaped tbs pine nuts
  • handful of chopped basil
  • 1 sachet of tomato flavoured couscous


  1. Heat the oven to 200C
  2. Toss the squash, onion and garlic in the olive oil then spread into a roasting tin and roast for around 25 minutes or until everything is tender.
  3. Once the squash is cooked - squeeze the garlic out of it's skin and gently mix into the squash and onion.
  4. Prepare the couscous as per the packet instructions and once cooked tip into the roasting tin.
  5. Lightly toast the pine nuts in a dry frying pan - this takes around 1-2 minutes.
  6. Add the nuts, feta and basil to the couscous and veg, stir gently to mix everything together.
  7. Divide between plates to serve.

Read more our recipe Cheesy Garlic Bread #healthyfood #dietketo

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