WHITEBEANS, BUTTERNUT SQUASH&SPICY COUSCOUS

THE problem with working in clinical medicine is that no day is the same and you rarely finish on time. Like the majority of people, NHS workers can also slip into the unhealthy habit of ordering a takeaway and turn to comfort food more regularly than we should. This is one of those meals I made up from random bits in the fridge after coming back late from work. The beans and butternut squash are so satisfying in the spice mix, plus the couscous is incredibly easy to prepare. This is barely cooking. It’s simply prepping a few things and turning the oven on, which allows you to focus on winding down after a hard day.

SERVES 2

l 200g butternut squash, peeled and cut into 2cm cubes l 2 tbsp extra-virgin olive oil l 2 tsp barbecue spice blend (see tip) l 400g tin butter beans, drained and rinsed l 150g couscous l 50g sun-dried tomatoes (dry or in oil) l 75g frozen peas l ¼ tsp sweet paprika l 200ml boiling water PREHEAT the oven to 200c/180c fan/ gas 6. Scatter the squash on a baking tray and combine with the oil and barbecue spice blend. Bake for 15 minutes, then add the butter beans and bake for a further 10-15 minutes until the squash cubes soften and cook through. While the beans and squash are baking, mix the couscous, tomatoes, peas and paprika in a medium heatproof bowl and pour over the boiling water. Cover with a plate or large dish and set aside for 5 minutes. Once all the water has been absorbed, fluff up the grains with a fork. Serve the meal in bowls with the beans and squash spooned on top of the couscous.