Ingredients
- 1 Butternut squash
- 1 packet of Schwartz Baharat Street Food Seasoning
- 150g wholemeal giant couscous or pearl barley
- 1 vegetable stock cube
- 1 lemon, zest of
- 1 small bunch of parsley
- 100g feta cheese
- 1 Butternut squash
- 1 packet of Schwartz Baharat Street Food Seasoning
- 150g wholemeal giant couscous or pearl barley
- 1 vegetable stock cube
- 1 lemon, zest of
- 1 small bunch of parsley
- 100g feta cheese
Preheat the oven to 200°C/400°F/gas 6.
Slice your butternut squash into quarter moons, 1cm in thickness, keeping the skin on but removing the seeds. Pop into a roasting dish with a generous glug of oil and toss until fully coated. Sprinkle over the aromatic Schwartz baharat until evenly covered. Pop your Schwartz baharat butternut squash into the oven for 20-25 minutes until softened and caramelised.
Whilst your squash is roasting, cook your couscous or pearl barley to packet instructions, but substituting the water for vegetable stock to add an extra layer of flavour.
Tip your cooked couscous or pearl barley into the roasting dish and mingle the ingredients together, being sure to get all the delicious oils from the bottom of the roasting dish.
Add your lemon zest, finely chopped parsley and crumbled feta. Season and serve!