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Roast squash and tomato cous cous

If you haven't come across recipe writing from Anna Jones before, I can't recommend her enough. She's brilliant at using seasonal ingredients in easy to access recipes. She has a couple of fabulous cook books too, which you could look at here.

This recipe was published in The Guardian Cook section on 7th October 2017. It makes great use of the crossover of seasons, when we begin to harvest squash, but still have a few tomatoes on the vines.

The recipe says it serves 4, but 2 of us demolished it between us for dinner!

Vegetarian, vegan, gluten free, dairy free

Ingredients

1 seasonal squash
salt
black pepper
6tbsp olive oil
1 tbsp. nigella seeds
1 tsp. cumin seeds
400g tomatoes, roughly chopped if needed
300g giant cous cous (or fregola pasta if you can get it)
1-2 tbsp. harissa paste (to taste)

Directions

  1. Pre-heat the oven to 200C/gas 6.
  2. Peel and chop the squash into 2cm pieces. Toss on a tray with salt, pepper, and 2 tbsp. of the olive oil. Roast for 25mins, or until golden brown.
  3. In a large pan, heat the rest of the oil. Add the cumin and nigella seeds and heat for a minute or two.
  4. Add the tomatoes, stir, and allow to cook until they've collapsed and made a rough sauce. Stir occasionally to help that process.
  5. Meanwhile, cook the cous cous according to the packet instructions. Drain and set aside.
  6. Add the harissa to the tomatoes, and season to taste. Cook until you have a thick, rich sauce.
  7. Add the squash and cous cous to the tomatoes, stir, and adjust seasoning if needed. Serve immediately.
Tips/variations:
  • This reheats brilliantly in a microwave for lunch the next day.
  • You could add olives towards the end if you fancy.
  • Some crumbled feta on top before serving would also be lovely.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Roast squash and tomato couscous seen from above in bowl

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