Friday - - Recipe Cards -

Prep time 15 mins

Cook­ing time 45 mins

Serves 4-6

1½ cups cous­cous

4 tbsp olive oil

375ml boil­ing wa­ter

1 onion, sliced into thin wedges

1/2 but­ter­nut squash, peeled and cubed

250g pack brown mush­rooms, shred­ded

100g packet stone­less kala­mata olives, chopped roughly

Ex­tra olive oil and lemon juice or vine­gar 50g blue cheese, crum­bled roughly

Pre­heat the oven to 190°C. Mix the cous­cous, 2 tbsp oil, and salt and pep­per to taste, in a flat dish. Pour boil­ing wa­ter over and cover air­tight with cling film or a tight-fit­ting lid. Leave to stand for 10 min­utes. While the cous­cous is steam­ing, mix onion and but­ter­nut squash in an oven dish and driz­zle with the re­main­ing oil. Mix through with your hands and oven-roast for 20 min­utes. Add mush­rooms and roast for an­other 25-30 min­utes un­til ev­ery­thing is cooked and the veg­eta­bles edges start to char. Mix in the olives and cous­cous. Mois­ten with ex­tra olive oil and lemon juice or vine­gar and stir blue cheese through.

Make this dish ahead and serve warm or at room tem­per­a­ture.

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