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.