Spiced Squash Couscous Bowl
with chickpeas and Greek style cheese
This loaded couscous bowl is packed full of intriguing ingredients. With every bite you'll encounter a new and unexpected taste or texture. This veggie dish is healthy, filling and anything but dull.
The quantities provided above are averages only.
Ingredients
1 unit(s)
Onion
1 unit(s)
Diced Butternut Squash
1 sachet(s)
Honey
100 grams
Couscous
(Contains Wheat May be present Soya)
75 grams
Yoghurt
(Contains Milk)
1 sachet(s)
Harissa Paste
100 grams
Greek Style Cheese
(Contains Milk)
1 pack(s)
Chickpeas
1 sachet(s)
Hello Muscat
(Contains Celery)
1 sachet(s)
Sesame Seeds
(Contains Sesame May be present Cereals containing gluten, Peanut, Nuts)
1 sachet(s)
Middle Eastern Style Spice Mix
(Contains Sesame, Mustard)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Drain and rinse the chickpeas. Halve, peel and chop the onion into wedges.
- Add chickpeas, onion and butternut squash to a lined baking tray.
- Toss with Middle Eastern spice, salt, pepper and a drizzle of oil. Spread out in a single layer.
- Roast on the top shelf of the oven until squash is soft and chickpeas are crunchy, 25-30 mins. Turn halfway through.
TIP: Use two baking trays if necessary.
- Meanwhile, add the couscous to a bowl.
- Make a stock by dissolving the muscat in 200ml boiling water (500ml for 4p).
- Pour the stock into the bowl with the couscous, cover with a plate or cling film and leave aside for 10 mins.
TIP: If you're in a hurry you can boil the water in your kettle.
- While the couscous cooks, place a pan over medium heat (without oil).
- Once hot, add the sesame seeds and dry-fry, shifting regularly, until lightly toasted, 2-3 mins
- Remove from the pan and set aside.
TIP: Watch them like a hawk as they can burn easily.
- In a large bowl, mix the yoghurt, harissa paste and half the sesame seeds.
- Stir to combine then season to taste with salt and pepper.
TIP: If cooking for kids, you can use less harissa to reduce the heat.
- Fluff up the couscous with a fork.
- Mix the couscous through the dressing.
- Carefully stir through the roasted onion, butternut squash and crispy chickpeas.
- Season to taste with salt and pepper.
- Divide the adorned couscous between bowls.
- Crumble over the Greek Style Cheese.
- Garnish with the remaining sesame seeds and a drizzle of honey.
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