Butternut Squash Stew with Couscous

By ShannonB

Ingredients

• 1 lb / 454 g butternut squash, diced
• 420 g can butter beans, drained
• 250 g pack button mushrooms
• 2 tomatoes, chopped
• 1 tsp dried thyme leaves
• 1 level tbsp cornflour
• 7 fl oz / 198 ml hot chicken stock
• 255 g couscous

Preparation

Step 1

Preheat oven to 200 degrees C/ 400 degrees F. In a large casserole dish, mix the squash, beans, mushrooms, tomatoes and thyme.

Add 1 tbsp cold water to the cornflour and mix well. Add to the hot stock. Pour over the vegetables. Season, cover and cook for approximately 60-75 minutes or until the squash is tender.

Prepare the couscous and serve.