Squash, Feta, Couscous and Hazelnut Traybake
Traybakes are fantastic for a mid-week meal or easy weekend lunch. The sweetness of the roasted squash works perfectly with the zesty couscous, earthy nuts and creamy, salty feta – a delicious combination of flavours and textures. This dish also works well with our Roasted Vegetable or Tomato & Chilli Couscous.
Preheat the oven to 200C/180C fan/Gas 6
Scatter the prepared squash into a roasting tray, drizzle over the olive oil and toss to coat. Roast at in the oven for 20 minutes or until soft and beginning to brown around the edges.
Remove the squash from the tray and set to one side. Empty 2 packets of Lemon, Mint & Parsley Couscous into the roasting tray and pour over 320ml of boiling water. Sit the squash on top of the couscous, crumble over the feta and scatter with hazelnuts. Return to the oven for 3-5 minutes.
Meanwhile make the dressing. In a small bowl whisk together all of the ingredients until well combined.
Remove the bake from the oven and gently fluff the couscous with a fork to separate the grains, taking care not to break the squash. Just before serving drizzle over the dressing.
(NB – To serve 2: halve the traybake ingredients and use 1 packet of couscous. Keep the dressing quantities the same)
- 400g butternut squash, peeled and cut into 1 cm slices
- 1 tbsp olive oil
- Pinch of salt
- 75g feta
- 30g hazelnuts
- 2 packets of Ainsley Harriott Lemon, Mint & Parsley Couscous
- 4 tbsp olive oil
- 2 tbsp lemon juice
- ½ tsp honey
- 2 sprigs of mint, leaves removed and chopped
- Pinch of salt