Feta, Roast Butternut Squash & Cherry Tomato Cous Cous


The Roast Vegetables

Peel and dice the squash into thumb size pieces, then tumble in a drizzle of rapeseed oil, salt and pepper and roast in the oven for 25 minutes.

Peel and slice long ways the shallots and dice the red pepper into thumb size pieces discarding the cores. 

Mix them together with a drizzle of rapeseed oil, salt and pepper. Roast for 15 minutes.

Carefully snip the cherry tomatoes into 5/6-piece bunches and lay on a baking tray. 

Drizzle over olive oil, pomegranate molasses, salt and pepper and roast in the oven for 15 minutes. 

Once all the vegetables are roasted leave them one side.

The Cous Cous

In a sauce pan add in the garlic and rapeseed oil and gently fry for 2 minutes. 

Remove from the heat and add in the water, tomato paste, lemon zest, basil, cous cous and a pinch of salt and pepper. 

Place back on the stove with a lid on and steam until all the water has evaporated and the cous cous is cooked. 

Remove from the heat and fold in the roasted peppers, shallots and squash and leave to keep warm. 

To Serve

Place the pine nuts and pumpkin seeds on a baking tray and bake for one minute. 

At the same time return the cherry tomatoes to the oven to warm up. 

Spoon some of the cous cous on to a bowl and top with, warm cherry tomatoes, toasted seeds and crumbled feta.


Prep time: 30 minutes

Cook time: 1 hour

Serves: 0

  • 280g Butternut Squash

  • 20g Rapeseed oil

  • 250g Cherry tomatoes on the vine

  • 2 Large banana shallots

  • 2 Red peppers

  • 2 Cloves garlic

  • 25g Tomato paste

  • 1 Lemon zested

  • 1tbsp Pumpkin seeds

  • 1tbsp Pine nuts

  • 1tbsp Pomegranate molasses

  • 225g Water

  • 90g Cous cous

  • 3 Sprigs of basil

  • 100g Crumbled feta

  • Cornish sea salt

  • Cracked black pepper