ROAST SQUASH AND FETA COUSCOUS

INGREDIENTS

15ml Olive oil
500g Butternut Squash
1 Red onion
2 Garlic cloves
50g Feta cheese
20g Pine nuts
Basil - small bunch
100g couscous sachet

INSTRUCTIONS

Heat the oven to 200C
Peel and chop the squash and onion into bitesized pieces.
Put the butternut squash, onion and garlic cloves into the roasting tin - drizzle over the olive oil and season with sea salt and blak pepper.
Roast in the oven for around 25 minutes or until everything is tender.
Prepare the couscous as per the packet instructions.
Once the butternut squash is ready - remove the garlic cloves and squeeze them from the skins.
Stir the garlic back into the roast vegetables.
Lightly toast the pine nuts in a dry frying pan until light brown.
Mix the roast butternut squash, couscous, pine nuts, feta and torn basil leaves together.
Divide between bowls and eat.

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