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Back To Recipes

Roasted Squash With Couscous

  • Preparation Time:
    15 Mins
  • Cooking Time:
    50 Mins
  • Serves:
    2
  • Calories Per Serving:
    270 Kcal

Ingredients

  • 1/2 butternut squash
  • 1/2  fresh green chilli
  • 1 tsp cumin seeds
  • 3 sprigs of fresh thyme
  • olive oil
  • 50 g couscous
  • 1 tablespoon pumpkin seeds
  • squeeze of lemon

Method

  1. Preheat the oven to 190ºC/gas 5.
  2. 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 1 tablespoon of oil. Season with sea salt and roast for 45 to 50 minutes, or until cooked and lightly golden, turning halfway.
  3. 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.
  4. Toast the pumpkin seeds in a dry frying pan.
  5. Uncover and fluff the couscous with a fork, stir in the lemon zest and juice, the roasted squash and 1 tablespoon of oil. Serve scattered with the pumpkin seeds.
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