Slimming World - Butternut Squash Stew with Couscous

Serves 4

Syns - Green 1

Ingredients

454g butternut squash, diced

420g can butter beans, drained

125g pack button mushrooms

2 tomatoes, chopped

A small handful of fresh thyme leaves, chopped

1 level tbsp cornflour

198ml hot vegetable stock

salt and freshly ground black pepper

255g couscous

4 spring onions, thinly sliced

A small handful of fresh parsley, finely chopped

Juice of 1 lemon, plus 4 lemon wedges to serve

Method

1. Preheat the oven to 200c/400f/Gas 6. In a large casserole dish, mix the butternut squash, butter beans, mushrooms, tomatoes and thyme

2. Add 1 tbsp of cold water to the cornflour and mix well. Add to the hot stock and pour over the vegetable. Season, cover and cook for 45 minutes, or until the butternut squash is tender.

3. Prepare the couscous according to packet instructions, then stir fry in the spring onions and lemon juice and season. Serve the stew with the couscous, a sprinkle of fresh parsley and a wedge of fresh lemon