Ingredients
- 1 butternut squash (1.2kg)
- 2 red onions
- 1 bulb of garlic
- ½ x 460 g jar of roasted red peppers
- 1 x 700g jar or 2 x 400g tins of chickpeas
- 2 tablespoons ras el hanout , plus extra for dusting
- 1 bunch of mint (30g)
- 1 bunch of flat-leaf parsley (30g)
- 3 tablespoons dried cranberries
- 100 g couscous
- 100 g feta cheese
- 2 sprigs of rosemary
- 1 x 270 g pack of filo pastry
- 1 tablespoon runny honey
- 2 tablespoons unsalted pistachios
- 1 lemon
- 1 stick of cinnamon
- 1 teaspoon rose harissa
- 2 x 400 g tins of plum tomatoes
- 8 tablespoons natural yoghurt
- Method
- Bake the butternut squash, onions and garlic on 180c for 2 hours on a non-stick baking tray.
- Allow to cool, squeeze out the garlic and roughly chop the squash and onions, discarding the skin and seeds.
- Drain the peppers and roughly chop about 1cm pieces.
- Add half the chickpeas, discard the liquid.
- Season well with salt and pepper, mix in finely chopped mint and parsley.
- Mix in the cranberries and couscous. Mix well but don't crush. Using hands after this to crumble and crush gently the feta with the mix.
- Using a muffin tin, place 6 sheets of filo over the tin, cut and gently push into the tin. You can use melted butter or veg spray between the sheets, but not always needed.
- Spoon the mix into the filo cases so they are just over full. Sprinkle rad el hangout and rosemary over the top with a few pistachio. A drizzle of olive oil, then bake for 22-25 minutes on 180c
Serve hot or cold with some sour cream and some spicy tomato and rash el handout dip.
