Tomato Juice and Cous Cous with Spicy Roast Butternut Squash & fresh herbs served with Dee’s Leek and Onion Vegan sausages

29 Jan

I normally set some goals around this time of year, namely to eat healthy and to try and add more vegetables to my mealtimes. This recipe is fantastic, it is light but spicy and filling and by using tomato juice you are adding more vegetable goodness and a nice flavour.

Tomato Juice and Cous Cous with

Spicy Roast Butternut Squash & fresh herbs

served with Dee’s Leek and Onion Vegan sausages

finished dish

You will need
2 pack of Dee’s leek and onion sausages

1 litre of tomato juice
625g Cous Cous

1 butternut squash peeled & cubed
1/2 a red chilli chopped
1/2 green chilli chopped
2 large cloves of Garlic sliced
2-3 tablespoon of olive oil
Salt and pepper

15g Basil
15g coriander All chopped
15g parsley
10g mint

Chipotle hot sauce (optional)

Preheat oven on high 220-250c

Put squash in a large roasting tray, add oil, chilli, garlic, salt and pepper. Roast for 10-15 mins until soft and browned . (garlic can burn quickly so you may want to add this at the last 5 mins of the cooking)

Bring the tomato juice to the boil.
Put the Cous Cous in a large roasting tray and spread it out evenly (the bigger the tray the less it will stick together in lumps) when the tomato juice is ready pour over the Cous Cous and stir quickly and evenly. Place cling film on top of the tray to keep in the heat in and let it sit for 10-15 min add chopped herbs and season with a some salt to taste (if you like you can add some roasted nuts too it)

Cook the sausages according to instruction. I baked them with a little salt and oil.

When everything is ready place Cous cous on a plate, the roasted squash in the middle and the sliced sausage on top and enjoy. I added some hot sauce at this stage it tied it together so well.


– Eoin

You could also add a dressing to the Cous Cous if you wish. By blending all the herbs with some oil and garlic and salt and a little vinegar of your choice .

This recipe makes a lot of  Cous Cous but it freezes well and is great for lunch with some salad the next day.

You could also half the Cous cous recipe if you want to make less.

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7 Responses to “Tomato Juice and Cous Cous with Spicy Roast Butternut Squash & fresh herbs served with Dee’s Leek and Onion Vegan sausages”

  1. Poppy January 30, 2014 at 2:06 am #

    How much longer until we can get the sausages in England??!!

    • Dee February 19, 2014 at 7:23 pm #

      Hi Poppy, sorry only spotted your comment today. Launching in Booths Northwest UK next Wednesday : ) Dee

      • Poppy February 22, 2014 at 3:14 pm #

        Wow, congratulations. I still won’t be able to get them though. Do you have any plans to stock with an online store like Goodness Direct or similar? Sorry to nag just want to try them again!! 😀

      • Dee February 25, 2014 at 4:08 pm #

        Sure – is there a Waitrose near you – might have a special announcement soon! xx

      • Poppy February 28, 2014 at 11:23 pm #

        YES!!!!!!!!! Now I’m excited 😀 x

  2. The Editors of Garden Variety January 30, 2014 at 2:18 pm #

    It looks really wonderful. Thanks for sharing!

    • Dee January 30, 2014 at 6:20 pm #

      you’re welcome 🙂 – Eoin

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