Giant cous cous with spiced squash and feta

Can you feel it? Spring is almost, just about, kind of in the air – at last! This healthy and colourful dish (which went down a storm at home, even with the kids) is the perfect, lighter, brighter dish. Just the thing I feel like eating when the sun starts to peek out.


I served crispy skinned salmon fillets alongside, but you could just as well serve this as a standalone dish. In fact, me and the girl had it for lunch the next day – it keeps really well in the fridge (it’d be great packed up in a tupperware box for a picnic). 

I developed the recipe for Instant Pot, which is my choice of pressure cooker. I love it as it’s electronic, so it’s safe to leave plugged in if I need to dash out to pick one of the kids up or something. In this instance it cooked the squash in just a few minutes. Compare that to 15-20 minutes in a normal pan (instructions for normal pan and also the IP below). It’s my belief that pressure cookers are set to become the next big thing – they are a total no brainer for mums. Slow cooking – but in a matter of minutes. (You can also slow cook in them too though, like for hours and hours if like as they are controllable.) If you like the sound of an Instant Pot, check out a few other recipes in my pressure cooker recipes category. 

Even if you don’t have one, you can make this simple, easy side dish or salad in about 30 minutes. Next time I might toast some pine nuts and sprinkle them on top as well for added crunch. 

1. Set the IP to Sauté, heat a glug of oil, and cook the onion, ginger and garlic, softening for a few minutes.
2. Add the spices, tomato puree and the cubed squash. Let it cook together with the spices for a minute or two, stirring.
3. Pour the stock in. Bring to boil and then select Cancel. 
4. Close and cook on high pressure, the valve set to Sealing, for 5 minutes on Manual.
5. Fast release and tip in the giant cous cous. Pop the lid back on and let the steam and residual heat cook it for about 10-12 minutes.
6. Remove lid, stir gently so as not to mush up the squash. Empty the contents of the IP into a large, cold bowl. Squeeze in the lime juice, season generously with pepper and a glug of extra virgin olive oil. Let it cool down.
7. Once cool, add the chopped, fresh coriander and crumble the feta cheese on top, along with a drizzle of oil to finish.

1. Heat a glug of oil, and cook the onion, ginger and garlic, softening for a few minutes.
2. Add the spices, tomato puree and the cubed squash. Let it cook together with the spices for a minute or two, stirring.
3. Pour the stock in. Bring to boil and simmer until the squash is cooked through. It should take about 15 minutes or so. 
4. Tip in the giant cous cous. Pop the lid back on and let the steam and residual heat cook it for about 10-12 minutes. Check and see if it’s done. You may need a splash more stock that when using the pressure cooker, so just see and add a splash if required then replace the lid and let it steam / soak in. 
5. Remove lid, stir gently so as not to mush up the squash. Empty the contents of the pan into a large, cold bowl. Squeeze in the lime juice, season generously with pepper and a glug of extra virgin olive oil. Let it cool down.
6. Once cool, add the chopped, fresh coriander and crumble the feta cheese on top, along with a drizzle of oil to finish.

Disclaimer: I do recipe development for Instant Pot, but I was not paid to write this post. I genuinely love my IP! However, the link is still nofollow, as per Google guidelines.