Roasted Vegetable Spicy Couscous with Feta

This is a relatively quick and easy dish, which is great either hot as a side dish or cold as a lunch or side salad. I used red onion, courgette and butternut squash, which all roast up nicely, but you could vary the vegetables to suit your preferences.

Serves 4-6

Ingredients:

1 red onion
1 courgette
350g butternut squash (approx)

350g couscous
1 litre vegetable stock
3 cloves garlic
1 tbsp cumin
1 tbsp coriander
1 tbsp paprika
1/2 tsp smoked paprika
pinch all spice
pinch saffron (optional)
200g feta cheese

Instructions:

Preheat oven to 200 degree C / 390 degrees F / Gas Mark 6.

1. Slice onion and courgette thickly and chop the butternut squash into 1cm cubes. Roast in the oven for 20 - 30 minutes until cooked.

Next, prepare the couscous:

2. Fry garlic in oil on a medium-low heat until softened but not brown.

3. Add spices and fry for a further minute or so.

4. Add the couscous and stir through until coated.

5. Add the vegetable stock, stir through, and turn off the heat and place a tight fitting lid on the pan. After 5 - 7 minutes it should be done.

6. Remove the vegetables from the oven and add to the couscous, stirring through.

7. Crumble the feta into the cous cous and mix thoroughly.

Season with salt as desired and serve.