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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
- Preheat the oven to 190ºC/375°F/gas 5.
- Peel and chop the squash into large chunks, finely chop the chilli, then place into a roasting dish.
- 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.
- 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.
- Toast the pumpkin seeds in a dry frying pan.
- 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.
