SERVES 3–4 AS A MAIN COURSE
For the squash
2 red onions, cut into wedges
1 small butternut squash, peeled, deseeded and cut into rough 3cm cubes
2 tbsp olive oil
4 piquillo peppers or roasted red peppers from a tin or jar, deseeded and roughly chopped
3 cloves of garlic, smashed
1 tsp cumin
1 tsp sumac
1 pinch dried chilli flakes
200g chestnut mushrooms, halved
Maldon sea salt and freshly ground black pepper
For the couscous
1 tbsp olive oil
3 spring onions, sliced
160g couscous
220ml boiling water
15g unsalted butter
Maldon sea salt and freshly ground black pepper
To serve
30g natural yoghurt
2 tsp pomegranate molasses
1. Preheat the oven to 170°C.
2. For the squash, mix the red onions and squash together in a roasting tin with 1 tbsp of the olive oil, season lightly and roast for 20 minutes, stirring after 10 minutes.
3. In the meantime, heat the remaining oil in a small non-stick frying pan, add the peppers and garlic and sauté for 2 minutes, making sure the garlic doesn’t burn. Add the spices and a little seasoning and cook until the spices are fragrant. Transfer to a blender and blitz to a rough purée, or chop finely with a cook’s knife. Add a splash of water if needed to get the paste to blend.
4. After the first 20 minutes, add the mushrooms to the roasting tin and cook for another 10–15 minutes until the vegetables are nearly tender. Stir in the pepper mix and cook for a final 10 minutes. Check the seasoning and adjust if required.
5. For the couscous, heat the oil in a saucepan and add the spring onions. Cook, stirring, for 30 seconds, then stir in the couscous and remove from the heat. Stir in the boiling water or stock and a generous pinch of salt. Put a lid on the pan and leave to steam for 10 minutes, giving it a stir with a fork once or twice during this time. Add the butter to the couscous and fork it through, breaking up any clumps as you go. Check and adjust the seasoning.
6. Divide the squash and couscous between bowls, spoon the yoghurt on top and drizzle with the molasses.