Serves 4
Syns - Green 1
Ingredients
454g butternut squash, diced
420g can butter beans, drained
125g pack button mushrooms
2 tomatoes, chopped
A small handful of fresh thyme leaves, chopped
1 level tbsp cornflour
198ml hot vegetable stock
salt and freshly ground black pepper
255g couscous
4 spring onions, thinly sliced
A small handful of fresh parsley, finely chopped
Juice of 1 lemon, plus 4 lemon wedges to serve
Method
1. Preheat the oven to 200c/400f/Gas 6. In a large casserole dish, mix the butternut squash, butter beans, mushrooms, tomatoes and thyme
2. Add 1 tbsp of cold water to the cornflour and mix well. Add to the hot stock and pour over the vegetable. Season, cover and cook for 45 minutes, or until the butternut squash is tender.
3. Prepare the couscous according to packet instructions, then stir fry in the spring onions and lemon juice and season. Serve the stew with the couscous, a sprinkle of fresh parsley and a wedge of fresh lemon
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