Couscous Salad with Roasted Butternut Squash
Member Rating
/ 4
1 Users Voted
Recipe Ingredients
2 tbsp honey
4 tbsp olive oil
1 butternut squash, peeled, seeded, and cut into 3/4-inch /2-cm chunks
generous 1 1/4 cups couscous
1 3/4 cups low-salt vetable stock
1/2 cucumber diced
1 zucchini, diced
1 red bell peper, seeded and diced
juice from 1/2 a lemon
2 tbsp chopped fresh parsley sea salt and pepper
Recipe Steps
1-preheat oven to 375 degrees.
2- Mix half the honey with 1 tablespoon of the oil into a large bowl, add the squash and toss well to coat.
3-Tip into a roasting pan and roast in the preheated oven for 30-40 minutes or until soft and golden brown.
4- Meanwhile, put the couscous in a heatproof bowl. Heat stock in a pan and pour over the couscous, cover, and leave for three minutes.
5- Add 1 tablespoon of the remaining oil and fork through, then stirin the diced cucumber, zucchini, and red bell pepper. Re-cover and keep warm.
6-Wisk the remaining honey and oil with the lemon juice in to a pictcher and season to taste with salt and pepper. Stir the mixture through the couscous.
7- To serve, top the couscous withthe roasted squash and sprinkle with parsley!
Reviews
