This is literally one of the best cous cous I’ve ever made!
I think the balance between the richness of the sun dried tomatoes along with the sweetness and the bland taste of the butternut squash, and last-but-not-least the saltiness of the feta cheese gives this dish the right amount of deliciousness that will make your taste buds dance all day long!
For 2 to 3 servings:
150 grams of Giant Cous Cous
70 grams of Vegan Feta Cheese
1 Little Butternut Squash
10 Sun Dried Tomatoes (in oil)
E.V. Olive Oil
Salt and Pepper to taste
First wash the squash… look at that, isn’t it pretty? XD
I feel so sorry I have to peel you and cut into pieces, but here goes… (!)
Place the pieces into a large tin, spread over some extra virgin olive oil and season with some rosmary, salt and pepper.
Cook into the oven at about 200° for around 40 to 50 mins, until soften.
Boil the cous cous according to the instructions on its box.
Chop both the sun dried tomatoes, the squash and the feta cheese. Add some other olive oil to taste, mix well and serve 🙂