Cous Cous is such a versatile ingredient, there are so many ways you can get creative with it, so this is just one of the ways I like to make cous-cous exciting. I wanted to create a filling meat-free meal that was tasty, vibrant and exciting and I think this ticks all those boxes. Butternut squash is such a great compliment to cous-cous and the mushrooms just add that little extra to complete the meal.
What you’ll need:
- 1 small butternut squash
- button mushrooms (I think I used about 10)
- 1 cup cous-cous
- 2 cups stock
- 1/2 cup raisins
- 1/3 cup pine nuts
- bunch of coriander, finely chopped
- 1 teaspoon dried chilli flakes
- lemon juice to taste
- salt & pepper to taste
- olive oil
Start by peeling the butternut squash and chopping it into bite sized pieces. These don’t all need to be the exact same size, as long as they’re similar in size then they’ll roast the same. Season the squash with salt, pepper, a drizzle of olive oil and a sprinkle of dried chilli flakes. I don’t add any more seasoning than this as I don’t think it needs it but feel free to add any other herbs and spices that you like to accompany butternut squash (cinammon or paprika go quite well). Roast the squash in the oven at about 200 degrees Celsius for about 20 minutes.
At this point, the squash should be almost done. Peel the mushrooms, season with salt, pepper and a drizzle of olive oil and add these to the pan with the butternut squash. Place back in the oven for a further 15 minutes.
In a large bowl, simply add 1 part cous-cous to 2 parts of stock (this is normally the case for most brands of cous-cous but do check the packet just in case), cover with a plate and leave for about 10 minutes until it’s done. Once the cous- cous is ready, drizzle some olive oil and fluff up using a fork. Add the raisins, pine nuts, chopped coriander, and lemon juice and mix. Don’t forget to taste to make sure the seasoning is to your liking. Now all you need to do is add the squash, the mushrooms and enjoy!