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Roasted squash & couscous salad
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Total Time:
1 hour 10 minutes
Quick and easy warm salad recipe.
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
Instructions:
  • - Preheat the oven to 190ºC/375°F/gas 5. - Peel and chop the squash into large chunks, finely chop the chili, then place into a roasting dish. - Add cumin seeds, thyme sprigs, and toss with 2 tablespoons of oil. - Season with sea salt and roast for 45-50 minutes until golden, turning halfway. - Place couscous in a bowl, cover with boiling water, and let it sit for 10 minutes. - Toast pumpkin seeds in a dry frying pan. - Fluff couscous with a fork, mix in lemon zest, lemon juice, roasted squash, and 2 tablespoons of oil. - Serve topped with toasted pumpkin seeds.

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