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Couscous Salad with Roasted Butternut Squash

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Serves: 4
2 tbsp honey
4 tbsp olive oil
1 butternut squash, peeled, deseeded and cut into 2cm / 3/4 inch chunks
250g / 9 oz couscous
400ml / 14 fl oz low-salt vegetable stock
1/2 cucumber, diced
1 courgette, diced
1 red pepper, deseeded and diced
juice of 1/2 lemon
2 tbsp chopped fresh parsley
sea salt and pepper

Preheat the oven to 190ºC / 375ºF / Gas Mark 5. Mix half the honey with 1 tablespoon of the oil in a large bowl, add the squash and toss well to coat. Tip into a roasting tin and roast in the preheated oven for 30-40 minutes until soft and golden.

Meanwhile, put the couscous in a heatproof bowl. Heat the stock in a saucepan and pour over the couscous, cover and leave for 3 minutes. Add 1 tablespoon of the remaining oil and fork through, then stir in the diced cucumber, courgette and red pepper. Re-cover and keep warm.

Whisk the remaining honey and oil with the lemon juice in a jug and season to taste with salt and pepper. Stir the mixture through the couscous.

To serve, top the couscous with the roasted squash and sprinkle with the parsley.

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