Wealden Times | WT164 | October 2015 | Food supplement inside
Wealden Times - The lifestyle magazine for the Weald
Wealden Times - The lifestyle magazine for the Weald
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WT Supplement<br />
Roasted butternut squash,<br />
feta & couscous salad<br />
Serves 6 Prep time: 15 mins Cooking time: 1hr<br />
• 1 butternut squash<br />
• 1tsp vegetable bouillon<br />
• 150g couscous<br />
• 100g pine nuts<br />
• 200g feta<br />
• small bunch of coriander<br />
1. Preheat the oven to 200°C. Cube the butternut squash,<br />
leaving the skin on, and roast in the oven with olive<br />
oil and seasoning for approximately 40 minutes.<br />
2. Mix approximately 300ml boiling water with a teaspoon<br />
of vegetable bouillon and pour over the couscous.<br />
Add a little more water if necessary to make sure the<br />
level of water is just covering the couscous. Leave to<br />
stand for 10 minutes and then fluff up with a fork.<br />
3. Roast the pine nuts in the oven for<br />
approximately 8 minutes.<br />
4. Cut the feta into cubes and roughly chop the coriander.<br />
5. Place the couscous onto a flat plate, top with<br />
the butternut squash, feta and roasted pine<br />
nuts. Scatter with coriander leaves.<br />
<br />
9 www.wealdentimes.co.uk
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