It might be winter but I’m still dining out on salads but obviously I endeavour to keep things seasonal. This recipe is from Keep it Vegan, so you might say it’s a very old favourite – I’ve been making a variation of this for the last five or more years. The sage and rosemary additions really ramp up the festive flavours and whilst the giant cous cous has more visual appeal, I tend to use the regular variety for sheer handiness. Quinoa would also work a treat.

 

I usually serve this on a shallow platter alongside a few other dishes but if you wanted to enjoy it as main, may I suggest you cut the squash into wedges instead and serve it on a bed of couscous. A handful of dried cranberries would also be a super textural addition, as well as enhancing it’s festive credentials.

photo: Ali Allen

INGREDIENTS

1 squash or gourd (about 500g), peeled, halved, de-seeded and cut into small chunks

2 tablespoons sunflower oil

1 sprig rosemary, leaves finely chopped

1 tablespoon finely chopped fresh sage

250g couscous or giant couscous

200g frozen peas

60g flaked almonds, toasted

3 tablespoons extra virgin olive oil

Sea salt Freshly ground black pepper

Preheat the oven to 200˚C/gas mark 6.

 

Place the squash in a roasting tin, drizzle over the sunflower oil, sprinkle over the herbs and season well. Roast in the oven for 1 hour or until completely soft. Turn the oven off but leave the squash in the oven until needed.

 

Soak the couscous in an equal volume of freshly boiled water, cover and allow to stand for 10 minutes to absorb the liquid before fluffing with a fork.

 

Defrost the peas by covering them with freshly boiled water, leave for 5 minutes and then drain.

 

Remove the roasted squash from the oven and stir through the couscous, peas, almonds and extra virgin olive oil. Season to taste and serve warm.