Skip to main content

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

  1. Heat the oven to 200C
  2. Peel and chop the squash and onion into bitesized pieces.
  3. 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.
  4. Roast in the oven for around 25 minutes or until everything is tender.
  5. Prepare the couscous as per the packet instructions.
  6. Once the butternut squash is ready - remove the garlic cloves and squeeze them from the skins.
  7. Stir the garlic back into the roast vegetables.
  8. Lightly toast the pine nuts in a dry frying pan until light brown.
  9. Mix the roast butternut squash, couscous, pine nuts, feta and torn basil leaves together.
  10. Divide between bowls and eat.


Recipes Source : Click Here
Labels:

Comments

Post a Comment

Popular posts from this blog

Buttermilk Fried Chicken

Ingredients 3.3lb / 1.5kg Chicken divided (see notes) 3-4 cups / 750ml - 1litre Vegetable Oil, or as needed for deep frying (see notes) Wet Mix 2 cups / 500ml Buttermilk 1 tsp each: Paprika, Cayenne Pepper, White Pepper, Onion Powder, Garlic Powder, Salt Dry Mix 2.5 cups / 375g Plain Flour 1 tbsp Paprika 2 tsp each: Oregano, Baking Powder 1.5 tsp Salt, plus extra to sprinkle at the end 1 tsp each: Onion Powder, Garlic Powder, Cayenne Pepper 1/2 tsp Black Pepper Instructions : In a bowl, combine the wet mix with your chicken, ensuring it's fully coated by the marinade. Cover and allow to marinate in the fridge for an absolute minimum of 4 hours, but the longer the better (up to 24hours). Remove at least 30mins before you intend to use it to bring to room temp. Meanwhile, combine all of your dry mix. I find this easiest in a small tray, but you can also use a bowl. Dip a piece of your chicken into the mix and fully coat. Really make sure you get the mix in every part of the chicken. ...
Post a Comment
Read more

Roasted Brussels Sprouts

Ingredients 16 oz. Brussels sprouts 3 Tbsp olive or avocado oil 1/2 tsp kosher salt 1/4 tsp freshly ground black pepper 3 garlic cloves minced 1/4 cup grated Parmesan cheese 1/4 cup Italian seasoned breadcrumbs Instructions Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside. Trim ends of Brussels sprouts. Wash and dry with paper towel. Place Brussels sprouts in a medium mixing bowl. Add oil and garlic. Season with salt and pepper. Toss gently to coat. Add Parmesan cheese and breadcrumbs to Brussels sprouts and gently stir. Place all Brussels sprouts on prepared baking sheet. Spread evenly into one layer. Bake on center rack in preheated oven for 25 to 30 minutes OR until the vegetables are golden brown. Recipes Source :  Click Here
Post a Comment
Read more

Keto Pumpkin Cheesecake

Keto Pumpkin Cheesecake yield : 12 MINI CHEESECAKES prep time : 10 MINUTE Scook time : 20 MINUTE Scooling time : 4 HOURS total time: 4 HOURS 30 MINUTES #keto Pumpkin Cheesecake bites Ingredients 16 ounces cream cheese, room temperature 2 large eggs, room temperature 1/2 cup pumpkin puree 1/2 cup sweetener, such as monkfruit 1 tablespoon pumpkin pie spice 1 teaspoon vanilla 1/8 teaspoon salt Instructions Preheat oven to 350 degrees. Line a 12 cup standard muffin tin with paper liners. Beat together the cream cheese and eggs until smooth and creamy. Add the pumpkin, sweetener, pumpkin pie spice, and vanilla to the cream cheese mixture and mix until smooth and creamy. Do not overmix. Pour the batter evenly between the 12 muffin wells. Bake for 20 minutes or until just slightly jiggly in the center. Cool completely on the counter before transferring to the refrigerator to finish cooling. Recipes Source :  Click Here
Post a Comment
Read more