Coriander Squash And Couscous With Mint Yoghurt

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil half a kettle

Add the butternut squash cubes to a heatproof bowl

Cover the bowl with cling film and pierce a few holes in the top

Put the bowl in the microwave and cook for 3-4 min or until the squash is fork-tender

Meanwhile, cut the cucumber into batons

Dissolve the vegetable stock mix in 200ml [400ml] boiled water

Add the couscous to a heatproof bowl with the vegetable stock, cover and set aside to cook

Strip the mint leaves from their stems and chop them roughly, discard the stems

Roll the lemon[s] with your hand on a hard surface (to release more juice) and cut in half

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, add the butternut squash cubes to the pan with the ground coriander and a pinch of salt and pepper

Give everything a good mix up and cook for 2-3 min further – this is your coriander squash

Meanwhile, combine the natural yoghurt, most of the chopped mint leaves (save some for garnish!), the juice of 1/2 [1] lemon, a drizzle of olive oil and a pinch of salt and pepper in a small bowl

Give everything a stir – this is your mint yoghurt

Cut the remaining lemon into wedges

Fluff the cooked couscous with a fork