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

Ritz Cracker Chicken Casserole

Ritz Cracker Chicken Casserole Prep Time 15   mins Cook Time 30   mins Total Time 45   mins   Buttery Ritz cracker chicken casserole Course:   Main Course Cuisine:   American Keyword:   Chicken, crackers, cream of chicken soup Servings :  5   servings Calories :  452   kcal Author :  Jennie Duncan #recipes with chicken casserole Ingredients 4   cups   cooked chicken  (fully cooked and shredded) 10.5   oz   cream of chicken soup 1   cup   sour cream 1/2   teaspoon   onion powder 1/4   teaspoon   garlic powder 1/4   teaspoon   salt   (or to taste) 1/8   teaspoon   pepper   (or to taste) 1   sleeve   Ritz crackers   (crushed) 6   tablespoons   butter   (melted) Instructions Preheat your oven to 350 degrees F. Prepare a casserole dish with non stick cooking spray and set aside.  Mix cooked and shredded chicken wit...
Post a Comment
Read more

BEST CHICKEN ENCHILADAS EVER

BEST CHICKEN ENCHILADAS EVER INGREDIENTS 2 tablespoons avocado oil (or olive oil) 1 small white onion, peeled and diced 1.5 pounds boneless skinless chicken breasts, diced into small 1/2-inch pieces 1 (4-ounce) can diced green chiles sea salt and freshly-cracked black pepper 1 (15-ounce) can black beans, rinsed and drained 8 large flour tortillas 3 cups Mexican-blend shredded cheese 1 batch red enchilada sauce optional toppings: fresh cilantro, chopped red onions, diced avocado, avocado, sour cream, and/or crumbled cotija cheese INSTRUCTIONS Preheat oven to 350°F.  Prepare your enchilada sauce. In large sauté pan, heat oil over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally.  Add diced chicken and green chiles, and season with a generous pinch of salt and pepper.  Sauté the mixture for 6-8 minutes, stirring occasionally, or until the chicken is cooked through.  Add in the beans and stir until evenly combined.  Remove pan from heat and...
Post a Comment
Read more

VEGETARIAN MUSHROOM MEATBALLS

VEGETARIAN MUSHROOM MEATBALLS Ingredients 3 tbsp olive oil 1 medium onion (chopped) 20 oz mushrooms, finely chopped 1 cup quick cook oats 1 cup breadcrumbs 1/2 cup chopped parsley 4 garlic cloves (minced) 2 eggs 1/2 tsp dried oregano 1/2 tsp dried thyme 1/4 tsp salt 1/4 tsp pepper 1 24oz jar Marinara sauce parsley to garnish 1/3 cup grated Parmesan cheese (optional) Instructions In a large skillet, saute the onion in olive oil on medium-low heat for about 7 minutes. Add mushrooms, increase the heat to medium-high and cook them for 10-15 minutes. You’ll need to wait until the water evaporates and then keep cooking the mushrooms until they brown nicely. Add garlic, stir, and transfer the mushrooms into the mixing bowl. Let them cool down. Add the rest of the ingredients excluding marinara to the mixture. Stir the mixture nicely and cover it with plastic wrap. Refrigerate for at least 2 hours, possibly overnight for the flavors (and texture!) to develop. When ready to cook, using a tables...
Post a Comment
Read more