Ingredients:
1 cup of couscous
1 ½ cups of water
1 butternut squash
1 can kidney beans
1 cup frozen peas
2 teaspoons of paprika
½ teaspoon of oregano
Pinch of salt
½ teaspoon of pepper
Method:
Preheat oven to 200ºC.
Peel and chop the butternut squash into squares. Add to a baking tray with olive oil and a teaspoon of paprika and bake for 25-30mins until soft and caramelising. Drain the liquid from the can of kidney beans then microwave for 3 mins till piping hot. Microwave the peas for 5 minutes till thawed and piping hot. Boil the water and add to the couscous. Let this stand for 10 minutes till the couscous has soaked up all the water and is light and fluffy.
After everything is cooked mix is all together with the salt, pepper, paprika and oregano.