How are you all?! Well this lockdown life has gone on a lot longer than expected hasn’t it! I’ve found the past few weeks quite hard for many reasons and I feel that I’m now gearing myself up for another few months of this strange new world 🦠
My enthusiasm for cooking has somewhat waned compared to those early days but I am thinking far more about nutrition now and trying to improve my diet as the carb & wine fest isn’t helping anymore! 🤷♀️
I’m also enjoying the new opportunity for socially distant picnics and trying to think of something more interesting than a sandwich to take along!
Yesterday’s recipe on @bbcoxford with @itsmeadamball is a new recipe I made up as I went along. I was happy with the results so I wanted to share. It’s a perfect light dish that can just as easily be eaten cold the next day at a picnic. It’s the first time I’ve cooked with giant cous cous and I’m pleased to say I think it works really well and has a bit more substance than regular cous cous.
Here’s how it’s done...
Harissa Butternut Squash with Cous Cous
Ingredients
Butternut squash
2 tablespoons Harissa paste
Olive oil
Giant cous cous
Feta cheese (1/2 a block)
Pomegranate seeds (2 handfuls)
Any seeds (I used pine nuts & pumpkin seeds)
Pomegranate molasses or Balsamic vinegar
1-2 tbsp Red wine vinegar
Torn basil & mint
Cut the squash into chunks - you don’t HAVE to peel it!
In a bowl, mix the squash with the olive oil, harissa paste & salt
Roast the squash in a shallow baking tray for 30-40 minutes at 200 degrees
Cook giant cous cous, drain & rinse to prevent it becoming sticky
Layer up in a large bowl - cous cous, squash, seeds, herbs & seasoning, add a glug of oil & red wine vinegar and mix. Then crumble feta & pomegranate seeds on top and finish with a drizzle of balsamic glaze/pomegranate molasses
Hope you enjoy your Wednesday and whatever you have planned, stay safe ✨
With love & food ❤️🍴