Giant cous cous with spiced squash and feta



Can you feel it? Spring is almost, just about, kind of in the air – at last! This healthy and colourful dish (which went down a storm at home, even with the kids) is the perfect, lighter, brighter dish. Just the thing I feel like eating when the sun starts to peek out.


I served crispy skinned salmon fillets alongside, but you could just as well serve this as a standalone dish. In fact, me and the girl had it for lunch the next day – it keeps really well in the fridge (it’d be great packed up in a tupperware box for a picnic). 

I developed the recipe for Instant Pot, which is my choice of pressure cooker. I love it as it’s electronic, so it’s safe to leave plugged in if I need to dash out to pick one of the kids up or something. In this instance it cooked the squash in just a few minutes. Compare that to 15-20 minutes in a normal pan (instructions for normal pan and also the IP below). It’s my belief that pressure cookers are set to become the next big thing – they are a total no brainer for mums. Slow cooking – but in a matter of minutes. (You can also slow cook in them too though, like for hours and hours if like as they are controllable.) If you like the sound of an Instant Pot, check out a few other recipes in my pressure cooker recipes category. 

Even if you don’t have one, you can make this simple, easy side dish or salad in about 30 minutes. Next time I might toast some pine nuts and sprinkle them on top as well for added crunch. 

Serves: 4
Prep time: 10 minutes
Cook time: 4 minutes (plus 10 minutes to come to pressure) – with no pressure cooker this will be about 15-20 minutes
Total time: 24 minutes (no IP – 44 minutes)

Ingredients: 

2 tablespoons olive oil
3 cloves garlic, crushed
1 thumbs’ worth of ginger, peeled and chopped finely
1 teaspoon of paprika
1 teaspoon of ground cumin
1 teaspoon of ground coriander
1 tablespoon tomato puree
1 small butternut squash, peeled and cut into bite size chunks
425ml (3/4 pint) vegetable stock
300g (11oz) giant cous cous
Handful of fresh coriander, roughly chopped
Juice of lime, squeezed in to taste
Freshly ground black pepper
100g (3.5oz) feta, crumbled on top to serve
Extra virgin olive oil, to serve
Pressure cooker (Instant Pot) instructions:
  1. Set the IP to Sauté, heat a glug of oil, and cook the onion, ginger and garlic, softening for a few minutes.
  2. Add the spices, tomato puree and the cubed squash. Let it cook together with the spices for a minute or two, stirring.
  3. Pour the stock in. Bring to boil and then select Cancel
  4. Close and cook on high pressure, the valve set to Sealing, for 5 minutes on Manual.
  5. Fast release and tip in the giant cous cous. Pop the lid back on and let the steam and residual heat cook it for about 10-12 minutes.
  6. Remove lid, stir gently so as not to mush up the squash. Empty the contents of the IP into a large, cold bowl. Squeeze in the lime juice, season generously with pepper and a glug of extra virgin olive oil. Let it cool down.
  7. Once cool, add the chopped, fresh coriander and crumble the feta cheese on top, along with a drizzle of oil to finish.
Normal instructions: 
  1. Heat a glug of oil, and cook the onion, ginger and garlic, softening for a few minutes.
  2. Add the spices, tomato puree and the cubed squash. Let it cook together with the spices for a minute or two, stirring.
  3. Pour the stock in. Bring to boil and simmer until the squash is cooked through. It should take about 15 minutes or so. 
  4. Tip in the giant cous cous. Pop the lid back on and let the steam and residual heat cook it for about 10-12 minutes. Check and see if it’s done. You may need a splash more stock that when using the pressure cooker, so just see and add a splash if required then replace the lid and let it steam / soak in. 
  5. Remove lid, stir gently so as not to mush up the squash. Empty the contents of the pan into a large, cold bowl. Squeeze in the lime juice, season generously with pepper and a glug of extra virgin olive oil. Let it cool down.
  6. Once cool, add the chopped, fresh coriander and crumble the feta cheese on top, along with a drizzle of oil to finish.

Disclaimer: I do recipe development for Instant Pot, but I was not paid to write this post. I genuinely love my IP! However, the link is still nofollow, as per Google guidelines. 

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7 Comments

  1. March 30, 2016 / 6:07 pm

    This recipe is really scrummy, I added a bit of chopped spinach leaves instead of coriander as I'm not keen. Bx

  2. March 31, 2016 / 2:15 pm

    How much onion to use please? It's quoted in the method but not listed in the ingredients.

  3. March 31, 2016 / 2:16 pm

    Apologies – 1 small onion, red would be nice or white.

  4. March 31, 2016 / 2:16 pm

    Great idea – thanks for the comment! X

  5. Anonymous
    June 22, 2016 / 5:44 pm

    Was researching buffet dishes on pinterest for my son's third birthday party and this one caught my eye- will definitely make it for the grownups! And who knows, perhaps even the kids will like it… x

  6. Angela
    January 11, 2017 / 4:57 pm

    Just made this dish. It was so yummy. Thank you. ?

    • Rachel Brady
      Author
      January 11, 2017 / 5:21 pm

      Hi Angela! Great! It is one of my most popular recipes! Rachel X

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