Pumpkin / squash & feta couscous
Serves 4
Preparation time: 20 minutes
Cooking time: 20 - 30 minutes
Ingredients
½ roasted squash or ¼ pumpkin *
240g couscous (my favourite is De Cecco)
400ml chicken stock
1 tbsp olive oil
Bunch of spring onions
1 block of feta
Pepper
1tsp dried oregano
½ lemon
* To make lunch easier, it is a good idea to do this the night before. You can roast the whole squash or pumpkin and leave in your fridge for another delicious recipe
Method
Preheat the oven to 180c.
Cut up the squash or pumpkin into smallish cubes, drizzle with olive oil and season with salt and put into the oven to roast. You need to shake the squash from time to time so it becomes golden on all sides.
Put the couscous into your hot stock, mix and cover for 5 minutes. Mix to get fluffy and cover for another few minutes while you finish off.
Finely chop your spring onions and cut or break your feta into small cubes.
Into your couscous pour your olive oil and some of the lemon juice. Crush the oregano in your hands as you put it in, season with pepper and stir through the pumpkin/squash, feta and spring onions. Taste and adjust the seasoning/lemon where needed.