Roasted Spiced Squash with Pilau & Green Lentil Cous Cous

Serves 2
Prep Time 10 minutes
Cooking Time 50 minutes
33 ratings


  • 1 small butternut squash, peeled, seeded and cut into wedges
  • 1 red onion, cut into large wedges (with the root left intact)
  • 15ml (1tbsp) rapeseed oil
  • 5ml (1 tsp) ground cumin
  • 5ml (1 tsp) smoked paprika
  • 1 x Ainsley Harriott Pilau & Green Lentil Cous Cous


  • 30ml (2 tbsp) extra virgin olive oil
  • large handful of fresh coriander, plus extra to garnish
  • 1 green chilli, finely chopped
  • finely grated rind and juice of 1 lime
  • sea salt and freshly ground black pepper



Preheat the oven to 200C (400F), Gas mark 6. Place the squash and red onion wedges in a large roasting tin and drizzle with the rapeseed oil. Sprinkle over the cumin and smoked paprika and then season with salt and pepper. Mix until evenly coated and roast in the oven for 45 minutes or until the butternut squash is tender and slightly caramelised.

To make the coriander salsa, whizz the olive oil, coriander, chilli, lime rind and juice in a food processor or mini blender until combined.

When the vegetables are almost ready, prepare the cous cous, firmly massage the pouch to separate the grains, then cut off the top with a scissors. Heat in the microwave (category E – 850W) for 2 minutes. Stand for 1 minute, then fluff up the grains with a fork.


Divide the cous cous among warmed plates and scatter over the roasted butternut squash and red onion. Drizzle the coriander salsa on top and scatter over some extra leaves to serve.

Crumble some feta cheese over the dish before serving.