This is a really simple but very satisfying recipe that makes a great quick lunch. I made this as an alternative Sunday lunch to give me a break from gravy! This is very nice the next day served cold, too.
1 large butternut squash, peeled, deseeded and cut into 2 cm dice
300g dried couscous
3 tbs extra virgin olive oil
2 tbs ras-el-hanout
1 tbs ground cumin
1 tbs ground cinnamon
1 pomegranate, seeds removed
300ml vegetable stock from good quality bouillon
2 tbs fresh parsley, finely chopped
200ml natural yoghurt
1. Preheat the oven to 220C.
2. Place the butternut squash cubes in a large bowl, add the oil and spices and mix together well. Place on a large baking sheet and bake for 30 minutes until soft.
3. In another large bowl, add the coucous and stock, mix together well and leave for 10 minutes. Mix in the chopped parsley and season.
4. Finally, mix together the butternut squash and couscous, and serve with drizzled yoghurt and the pomegranate seeds.