Autumn couscous with roast squash and feta

Ok so its by no means Autumn here in New Zealand but I’m not ready to let go of the butternut - feta combo just yet.
It’s like heaven, throw in the couscous, roasted tomatoes and crispy kale and you have yourself a winner on taste and health!

Easy and tasty, week day bliss!

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Serves 4

What You Need:

• 2 ½ tbsp vegetable oil
• 1½ tbsp ras el hanout spice mix (If you don’t have ras el hanout in your spice collection, simply mix together 1 tsp each of ground cumin, coriander, cinnamon and paprika.)
• 1 medium butternut squash, about 900g
• 3 plum tomatoes, cut into quarters
• 150g wholegrain couscous
• 1 x 200g pack shredded curly kale
• 100g feta cheese

What to Do:

1. Heat the oven to 240°C, fan 220°C, gas 9. Mix 11⁄2 tablespoons oil with the spice mix and seasoning in a large roasting tin. Peel and deseed the squash, and chop into roughly 2.5cm cubes. Toss the squash and tomatoes in the spiced oil and roast for 20 minutes, stirring half way.
2. Meanwhile, cook the giant couscous in salted boiling water following pack instructions, then drain. If using regular couscous, mix with 250ml boiling water in a bowl, cover and leave to stand for 5 minutes.
3. Tip the kale into a large bowl and massage in 1 tablespoon oil plus a pinch of salt. It will start to wilt and soften.
4. Remove the roasting tin from the oven and mix in the couscous and kale. Roughly crumble the feta on top and return to the oven for 5 minutes until the kale is slightly crisp and the feta starts to take on a little colour
5. Make it vegan
   Leave out the feta and add a couple of handfuls of toasted cashew nuts and mixed seeds for protein.

Enjoy!
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