Glazed Za’atar Squash Steaks with Couscous & Tahini
This is a hearty veggie (or vegan) meal with sweet and nutty squash cut into satisfying steaks and served with herby couscous and a creamy tahini sauce. A perfect meal for Meat-Free Monday…or for any day of the week! Try to get a squash with a long thick neck to make it easier to cut the steaks.
Preheat the oven to 220°C/200°C fan.
Cut the neck from the squash, reserving the bottom for another use (try Ainsley’s butternut squash and Chickpea Roti). Cut the stem end from the squash and peel. Cut lengthways into four thick slices. You should get four steaks about ¾ inch thick.
In a small bowl, mix the honey and oil. Brush over both sides of each squash steak and place in a non-stick baking tray. Sprinkle with the za’atar on both sides. Roast in the oven for 25-30 minutes until tender.
Meanwhile, prepare the couscous according to the packet instructions then fluff with a fork to separate the grains. Stir through half the herbs and half the pine nuts.
In a small bowl mix together the yoghurt and tahini. Add lemon juice to taste and season.
To serve, put a spoonful of tahini yoghurt on a plate, add the couscous and top with the squash. Scatter over the remaining herbs and pine nuts. Drizzle over some pomegranate molasses, if using.
- 1 large butternut squash
- 1 tbsp olive oil
- 1 tsp runny honey
- 1 tsp za’atar
- 1 x packet of Ainsley Harriott Spice Sensation Couscous
- handful of mint leaves, chopped
- handful of parsley leaves, chopped
- 2 tbsp pine nuts, toasted
- 2 heaped tbsp Greek or plant-based yoghurt
- 1 tbsp tahini
- juice of ½ lemon
- pomegranate molasses, to serve (optional)