Roasted Vegetable and Feta Couscous
Slow-roasted prime joint with a savoury herb crust, served with golden dripping roast potatoes, Yorkshire puddings, and rich pan gravy.
Ingredients
- • 300 g butternut squash, (peeled and chopped into chunks)
- • 1 sweet potato, (peeled and chopped into chunks)
- • 1 red onion, (peeled and quartered)
- • 1 red pepper, (seeds removed and chopped into chunks)
- • 100 g couscous
- • 100 ml boiling water
- • 50 g rocket
- • 40 g low fat feta cheese
- • 30 g walnuts, (chopped into chunks)
- • 4 tsp chipotle paste
- • 1 tbsp honey
- • low-calorie cooking spray
Preparation Steps
Preheat the oven to 200ºC.
Add the butternut squash, sweet potato, onion and pepper to a baking tray. Spray with low-calorie cooking spray and shake until the vegetables are coated. Pop in the oven for 20 minutes until the vegetables are soft and starting to colour.
Mix the chipotle paste and honey together in a small bowl. After they have been in the oven for 20 minutes, drizzle the vegetables on the baking tray with the mixture and give them a good stir until coated. Place back in the oven for 10 minutes.
Place the couscous into a clean bowl and pour over the boiling water. Give it a little stir and cover the bowl with cling film.
Remove the tray from the oven and add the couscous, stirring until the couscous and vegetables are mixed together. Put back in the oven for a final 10 minutes.
Mix in the rocket and top with the chopped walnuts. Crumble over the feta cheese and serve.