- 2 butternut squash, halved and seeded
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 500g pack minced lamb
- 1 tbsp tomato purée
- 1 tsp ground cumin
An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…
- 100g couscous
Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…
- 100g goat's cheese or feta, crumbled
- mint leaves, to serve (optional)
There are several types of mint, each with its own subtle difference in flavour and appearance.…
Heat grill to high. Place squash on a baking sheet, drizzle with 1 tbsp olive oil, season and pop under the grill. Cook for 15 mins, turn and cook 15 mins more until softened. Scoop out the fl esh, and chop.
Meanwhile, heat remaining oil in a pan over a high heat. Cook the mince for 10 mins. Mix in the purée, cumin and couscous. Add 100ml/3½fl oz water. Cover, remove from heat. Leave for 10 mins.
Tip in the squash with most of the cheese. Fluff up the couscous. Pile into the hollow squash. Top with remaining cheese and grill until bubbling.