Apple, Feta and Butternut Squash Giant Couscous

Updated at: Thu, 17 Aug 2023 05:32:25 GMT

Step 1

Preheat your oven to 220°C/200°C fan/gas mark 7. Place the butternut squash onto a large baking tray. Drizzle with oil and, if you'd like to, season with salt and pepper. Toss to coat, then spread out into a single layer. Roast on the top shelf of your oven until soft and golden, 18-20 mins. Turn halfway through cooking.

Step 2

Meanwhile, juice half of the lemon, cut the remaining half into wedges. In a small bowl, combine the lemon juice, honey, chilli flakes and olive oil for the dressing (see ingredients for amount). If you'd like to, season with salt and pepper. Set aside for serving.

Step 3

Boil a half-full kettle. Pour the boiled water (see ingredients for amount) into a medium saucepan on medium-high heat and add the vegetable stock paste. Stir to dissolve. Add the giant couscous, reduce the heat to medium and simmer until tender with a slight bite, 8 mins. Drain in a sieve.

Step 4

While the couscous cooks, destalk the cavolo nero and discard the stems (they're too tough to eat). Slice the leaves widthways into 8-10 pieces. Mix with the olive oil for the cavolo nero (see ingredients for amount) and a good pinch of salt in a large bowl. Soften the leaves by massaging them with your fingers for 1-2 mins.

Step 5

Quarter, core and thinly slice the apple (no need to peel). Roughly chop the almonds. Pick the mint leaves from their stalks and roughly chop (discard the stalks). When the couscous has finished cooking, drain and add to the cavolo nero with half of the mint. If you'd like to, season with salt and pepper. Toss to combine.

Step 6

Share the couscous and cavolo nero between your bowls, then top with the apple and butternut squash. Crumble over the feta and garnish with the almonds, remaining mint and a lemon wedge. Drizzle over the chilli, honey & lemon dressing to finish.

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