Squash, Feta, Couscous and Hazelnut Traybake
Roast squash with feta, hazelnuts, and couscous for a flavorful mid-week meal or weekend lunch. Perfectly balanced with sweet, zesty, and creamy flavors.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ainsley-harriott.com.
Cooking tools:
- Oven
- Roasting pan
- Chef's knife
- Cutting board
- Peeler
- Kettle
- Mixing bowl
- Whisk
- Fork
- Measuring spoon
- Measuring cup
Ingredients
- 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
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