Courgette, Squash & Red Onion Jewelled Cous Cous Salad with Tahini Yoghurt

A summery salad full of texture and fresh flavours which is delicious on its own, or would work really well as part of a barbecue feast.

(Serves 6 - £1.39 per portion)

1. Peel and chop a butternut squash into 2cm chunks and place on a parchment lined roasting tray. Add two red onions cut into wedges, drizzle over 1 tbsp of olive oil and add 1 tsp of cumin, 1 tsp of ground coriander, 1 tsp paprika, 1/2 tsp cinnamon and some seasoning. Toss together and roast at 180C fan/200C for 35-40 mins until golden and caramelised. Set aside.
2. Meanwhile, rinse 300g of giant couscous under cold water. Put in a large saucepan with 500ml of chicken stock and simmer with a lid on until cooked through. Drain and return to the pan to steam.
3. Slice a couple of courgettes into 1cm slices and panfry in a little olive oil and seasoning until browned on both sides. Add to the couscous along with 100g of chopped apricots, 100g of soaked raisins, 75g of toasted flaked almonds and a handful of chopped parsley.
4. Add a bunch of dill to a small food processor along with with 50ml of olive oil, the juice of a lemon and some seasoning. Blend until it reaches a drizzling consistency and pour over the couscous and stir well.
5. Put 250g of full-fat natural yoghurt in bowl, add 2 tbsps of tahini, the juice of a lemon and 1 crushed garlic clove. Whisk with a fork, season and taste.
6. Add the roasted squash and red onion to the couscous with 180g of roughly chopped spinach, and a handful of roughly chopped mint. Mix well, taste and add a little extra seasoning if necessary. Spoon into bowls and drizzle over the yoghurt dressing.