- 1 butternut squash
- 2 red onions
- 2 garlic cloves
- A pinch or two of harissa powder
- 330ml cherry tomato passata
- 3 tbsp 0% fat Greek yogurt
- 75g wholewheat couscous
- 1 lemon
- A handful of mint
- 50g baby leaf spinach
- 2 tsp olive oil
- Sea salt
- Freshly ground pepper
- 200ml cold water
- 150ml boiling water
- Large pan with a lid
- Measuring jug
- 1.
Trim the top and base off the butternut squash. Slice in half vertically and scoop out the seeds. Chop the squash into small bite-sized chunks (you don't have to peel it). Peel the red onions and finely slice them. Scoop 1 sliced onion into a small bowl and set aside for later in the recipe.
- 2.
Pour 2 tsp oil into a large pan and warm to a medium heat. Slide in the chopped squash and 1 sliced red onion. Sprinkle with salt and pepper. Fry for 10 mins, stirring occasionally, till softened and a little golden on the outside.
- 3.
While the veg fry, peel the garlic cloves and finely chop them. When the veg have cooked for 10 mins, slide the garlic into the pan. Sprinkle in a pinch of harissa (harissa is spicy, so use as much or little as preferred. You can always add more later). Cook for a further 1 min.
- 4.
Pour the passata into the pan. Half-fill the empty bottle with around 200ml water and add that to the pan too. Stir, bring to the boil, pop on a lid and simmer for 15-20 mins, till the squash is tender.
- 5.
Meanwhile, tip the couscous into a heatproof bowl. Cover with 150ml boiling water. Pop a plate on top and set aside for 15 mins, till the couscous is fluffy and has absorbed all of the water.
- 6.
Finely grate the lemon zest into the bowl with the reserved sliced onion. Squeeze in half of the lemon juice. Sprinkle with salt and pepper. Scrunch together with your hands and set aside for 10 mins.
- 7.
Finely chop the mint. When the stew has cooked and the squash is tender, stir the chopped mint into the sauce, along with the baby leaf spinach and the juice of the remaining lemon half. Taste and add more salt, pepper and harissa if needed.
- 8.
Spoon the couscous into bowls and top with the squash stew. Finish with dollops of yogurt and the lemony red onions to serve.