- 1 Butternut squash
- 1 packet of Schwartz Baharat Street Food Seasoning
- 150g wholemeal giant cous cous or pearl barley
- 100g feta cheese
- 1 vegetable stock cube
- 1 small bunch parsley
- 1 lemon, zest of
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 cous cous or pearl barley to packet instructions, but substituting the water for vegetable stock to add an extra layer of flavour.
Tip your cous cous or pearl barley into the roasting dish to marry with the baharat squash (picking up any oils and spices that have stuck to the base of the tray).
Add your lemon zest and finely chopped parsley, and crumble over the feta cheese. Season as you wish and tah dah – a super speedy and delicious dinner is served!