Photo of Beetroot couscous with roast squash & feta by WW

Beetroot couscous with roast squash & feta

Points® value
Total Time
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Beetroot is one of those veggies that people either love or hate – there’s no in between! If you’re not sure about it, try this idea. You may be surprised...


Olive Oil

1 teaspoon(s)


450 g

Butternut Squash

400 g

Calorie controlled cooking spray

4 spray(s)

Mint, Fresh

1 teaspoon(s)

Dill, Fresh

1 teaspoon(s)

Light feta cheese

75 g


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6.
  2. Cut the butternut squash into bite-size chunks and put in a roasting dish. Drizzle with 1⁄2 tbsp olive oil, season and stir to coat. Roast for 35-40 mins or until tender and golden. Set aside to cool.
  3. Meanwhile, peel and roughly chop the beetroot. Blitz in a food processor until it resembles couscous.
  4. Mist a frying pan with cooking spray and cook the beetroot for 4-5 mins, until just softened. Remove from the heat and set aside to cool.
  5. In a large bowl, mix together the cooled beetroot, roasted squash and some chopped fresh mint and dill. Season to taste, then crumble over feta to serve.