Butternut squash steaks with houmous and jewelled couscous recipe

Name: Butternut squash steaks with houmous and jewelled couscous
Yield: Serves 4
Ingredients: 1 large butternut squash; 4 tbsp harissa paste; 2 tbsp olive oil; 1 x 200g tub reduced fat houmous; 200g couscous; 1 tbsp olive oil; 1 lemon, zested and juiced; 100g mint, leaves finely chopped, a few reserved whole; 1 x 100g pack flat-leaf parsley, leaves finely chopped; 1 x 80g tub pomegranate seeds

This hearty vegan supper features butternut squash as the star attraction. Brushed with fiery harissa and served with protein-rich houmous and a pomegranate and herb-infused couscous, you will want to add this to your meat-free Monday recipe rotation.

See method

Serves 4
20 mins to prepare and 30-35 mins to cook
491 calories / serving

Shop your ingredients

Tesco Butternut Squash Each
£1.00 Save 1/3 Clubcard Price
(£1.00/each)
Offer valid for delivery from 06/10/2026 until 19/10/2026
1 large butternut squash
£1.50
£1.50/each
Tesco Harissa Paste 90G
Any 4 for 3 Clubcard Price - Cheapest Product Free - Selected Cooking Ingredients
Offer valid for delivery from 29/09/2026 until 26/10/2026
4 tbsp harissa paste
£1.80
£20.00/kg
Tesco Olive Oil 250Ml
2 tbsp olive oil
£3.10
£12.40/litre
Moorish Smoked Humous 150g
1 x 200g tub reduced fat houmous
£2.00
£13.33/kg
Tesco Mediterranean Style Couscous 110G
200g couscous
£0.75
£6.82/kg
Tesco Lemons Each
1 lemon, zested and juiced
£0.37
£0.37/each
Tesco Fresh Cut Mint 30G
Aldi Price Match
100g mint, leaves finely chopped, a few reserved whole
£0.50
£16.67/kg
Tesco Flat Leaf Parsley 100G
1 x 100g pack flat-leaf parsley, leaves finely chopped
£1.35
£13.50/kg
Tesco Pomegranate Seeds 80G
1 x 80g tub pomegranate seeds
£1.50
£18.75/kg

Method

Preheat the oven to gas 7, 220°C, fan 200°C. Top and tail the squash, stand it upright on a chopping board and cut in half lengthways. Discard the seeds and pulp. Slice each half lengthways into 4 long pieces about 1/2cm wide. The outer pieces will be slightly thicker so, once cut, lie them flat and slice off the tough skin for a similar-sized steak.
In a mixing bowl, combine the harissa and 2 tbsp oil. Use half to brush both sides of each piece of squash. Transfer to a roasting tray with a rack and roast for 30-35 mins, until golden and tender.
Meanwhile, prepare the couscous following the pack instructions. Cover and set aside until fluffed up. Add 1 tbsp oil, the lemon zest and juice, chopped mint, and most of the parsley and pomegranate seeds; season and mix.
To serve, put a dollop of houmous on each of 4 plates, add the couscous and top with the squash. Scatter over the remaining herbs and pomegranate seeds. Drizzle with the remaining harissa oil.