Traditional recipes

Roasted squash & couscous salad


Roasted squash & couscous salad

With toasted pumpkin seeds

With toasted pumpkin seeds

Serves 4

Cooks In1 hour 10 minutes

DifficultyNot too tricky

Nutrition per serving
  • Calories 266 13%

  • Fat 13.2g 19%

  • Saturates 1.8g 9%

  • Sugars 11.5g 13%

  • Salt 0.5g 8%

  • Protein 6g 12%

  • Carbs 34.7g 13%

  • Fibre 4.7g -

Of an adult's reference intake

Ingredients

  • 1 butternut squash
  • 1 fresh green chilli
  • 1 tablespoon cumin seeds
  • 5 sprigs of fresh thyme
  • olive oil
  • 100 g couscous
  • 2 tablespoons pumpkin seeds
  • ½ a lemon

Recipe From

Jamie Magazine

By Laura Fyfe

Method

  1. Preheat the oven to 190ºC/375°F/gas 5.
  2. Peel and chop the squash into large chunks, finely chop the chilli, then place into a roasting dish.
  3. Scatter over the cumin seeds and thyme sprigs, then toss together with 2 tablespoons of oil. Season with sea salt and roast for 45 to 50 minutes, or until cooked and lightly golden, turning halfway.
  4. Place the couscous in a bowl and pour over enough boiling water to sit 1cm above the couscous. Cover the bowl and leave for 10 minutes.
  5. Toast the pumpkin seeds in a dry frying pan.
  6. Uncover and fluff the couscous with a fork, stir in the lemon zest and juice, the roasted squash and 2 tablespoons of oil. Serve scattered with the pumpkin seeds.


Watch the video: Delicious Couscous With Squash And Cranberries (June 2021).