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Piri piri squash, feta and couscous salad recipe

Piri piri squash, feta and couscous salad recipe

1 rating

This vegetarian-friendly BBQ delight is packed with butternut squash and feta cheese, and lifted with a delicious piri piri glaze. See method

  • Serves 4
  • 15 mins to prepare and 40 mins to cook
  • 455 calories / serving
  • Vegetarian


  • 900g butternut squash, peeled and cut into 2.5cm cubes
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 2 tbsp piri piri sauce
  • 200g couscous
  • 200g pack feta cheese, cut into cubes
  • 200g cherry tomatoes, halved
  • small handful fresh mint, roughly chopped
If you don't have any butternut squash, try sweet potato

Each serving contains

  • Energy

  • Fat

    18g 25%
  • Saturates

    8g 40%
  • Sugars

    15g 16%
  • Salt

    1.7g 28%

of the reference intake
Carbohydrate 61.6g Protein 17.1g Fibre 4.2g


  1. To make this on the barbecue instead of in the oven, cut the peeled squash into 2.5cm thick slices so it can’t fall through the bars. Coat with oil and paprika, then cook directly on the barbecue for 15 mins, turning occasionally, until softened and slightly charred. Brush with 1 tbsp of piri piri sauce, to glaze, then cook for 5 more mins.
  2. If cooking in the oven, preheat the oven to gas 6, 200°C, fan 180°C. In a large bowl, toss the butternut squash with the olive oil and paprika. Season well and spread out on a roasting tray. Roast for 25 mins, turning halfway through. Add the remaining piri piri sauce, tossing carefully to coat the squash and return to the oven for 5-10 mins, until glazed and caramelised. Set aside.
  3. Cover the couscous with 300ml boiling water in a bowl. Cover and set aside for a few mins until the water has been absorbed. Fluff up with a fork. Add the roasted squash, cubed feta, cherry tomatoes and chopped mint and toss gently together. Season to taste. Serve warm or at room temperature.

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