Beetroot Cous Cous with Butternut Squash and Feta Cheese

This recipe comes from a lovely friend – well he told me the idea to it, then my other half made his own version which was scrummy and I decided to try my hand at my very own version!!

The taste is sublime, every little ingredient compliments each other, sweet, sour, crunchy, salty, and the colours are a true feast for the eyes!

It does take a bit of preparation and few pots and pans – but the end result is something that you could whip out at a summer bbq and amaze your family and friends.  Or do what I do – take it in your lunchbox to work and laugh at all the people eating sandwiches when they salivate over your fine looking dish!

Preparation time: 20 minutes (if using a whole butternut squash)

Cooking time: 30-40 Minutes

Serves 4-6

You Will Need:

1 Packet of Cooked Fresh Beetroot cut into quarters (you can get this in the fridge section of your supermarket)

280g Dried Cous Cous (I use Waitrose LOVE life Whole wheat Cous Cous)

1 Tbsp Balsamic Vinegar

2 Garlic Cloves Whole

1 Red Onion sliced

2  Sprigs Rosemary

1 Butternut Squash Peeled and Cubed (you can cut corners and use ready cut and peeled like me if you want!)

120g Reduced Fat Greek Style Feta Cheese ( I use Waitrose LOVE Life as I think it has the best flavour)

1 Tsp Extra Virgin Olive Oil

450ml Water

Juice of half a lemon

Handful of Chopped Flat Leaf Parsley

Salt & Pepper for Seasoning

Frylight/Calorie Controlled Oil Spray

Method:

Preheat the oven to 200 degrees

Place the butternut squash in an oven dish, spray with some oil, season and tear one of the rosemary sprigs over the pieces of squash.  Roast in the oven for 20-25 minutes until the cubes are soft but crispy on the outside.

Fry the onions in some oil for 10-15 minutes until they become crispy and caramelised

In a small saucepan, add the beetroot, water, balsamic vinegar and the other sprig of rosemary, set the flame on a medium heat and simmer for 20-25 minutes

Remove the beetroot from a pan and set aside (do not throw away your stock!)

Put your dried cous cous in a bowl, pour in the hot stock and cover with a lid or some cling film – (if the liquid doesn’t cover the cous cous add a little hot water) Leave for 5-6 minutes and watch how it transforms into delightful pink jewels!

Using a fork, separate the grains of cous cous so that they are not stuck together

Now that the beetroot has had a chance to cool down cut it into small cubes or wedges whatever you like.  I prefer mine to be quite small so that you get lots with every bite.

Add the Beetroot, onions and butternut squash to the cous cous and stir through

In a small Bowl add the olive oil, lemon juice, salt and pepper and parsley and whisk with a fork to make a dressing

Pour over the cous cous – and top with your feta cheese..

Simple as that – and what a showstopper this one is!

Weight Watchers Pro Points Value: 9PP Per Serving of 4 6PP serving 6

Filling & Healthy Value: 1PP