Method

Preheat the oven to 180°C. Rub the butternut wedges with 1 tbsp olive oil, arrange on a baking tray and sprinkle with sea salt and garlic. Roast for 15 minutes on each side until tender and slightly caramelised. To make the couscous, bring the stock or water* to the boil, stir in the couscous and cover with a lid for 5 minutes. Remove from the heat when all the liquid has been absorbed. Fluff the couscous with a fork, add the butter and season to taste to coat all of the grains. Add the couscous to a mixing bowl and combine with cucumber, radishes, feta, parsley, mint and coriander. Serve on a platter with the butternut wedges and sprinkle over pomegranate rubies and nuts before drizzling with the remaining olive oil. (Try adding roast beetroot, baby marrow ribbons or chunks of grilled brinjals to bulk up your salad and add raisins or dried cranberries instead of pomegranate rubies.)

*Cooking couscous in vegetable stock adds extra flavour, but you can just use water too.

Recipe by Hannah Lewry, courtesy of City Press iMagazine.