Moroccan butternut squash couscous salad recipe
Orange zest, fresh mint and toasted hazelnuts make this butternut squash and couscous salad an exciting treat for all, veggie or no. Sprinkle the vegetables with Ras al hanout before roasting for an authentic moroccan aroma.
See method- Serves 2
- 10 mins to prepare and 30 mins to cook
- 569 calories / serving
Ingredients
- 400g butternut squash, peeled, deseeded, cut into small cubes
- ½ red onion, cut into fine wedges
- 2tbsp olive oil
- 1tsp Ras al hanout
- 100g couscous
- 150ml hot chicken or vegetable stock
- ½ orange, zest and squeeze of juice
- 25g hazelnuts, toasted, roughly chopped
- 75g feta cheese, crumbled
- 2tbsp fresh mint leaves, chopped
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Shop ingredientsEach serving contains
- Energy
- 2390kJ 569.0kcal
- Fat
- 29g
- Saturates
- 9g
- Salt
- 2.0g
- Sugars
- 13g
of the Reference intake
Carbohydrate 62.9gProtein 17.2gFibre 4.6g
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- Preheat the oven to 200°C/ fan 180°C/ Gas 6. Scatter the butternut squash and onion wedges over a large, shallow roasting tray, drizzle with olive oil, scatter over the Ras al Hanout, season well and roast for 30 minutes or until golden brown and tender. Turn occasionally to ensure it cooks evenly.
- Meanwhile, tip the couscous into a large bowl, add the chicken stock, orange zest and juice, cover with cling film and leave for 4 minutes. Then fluff up with a fork and add the toasted hazelnuts, feta and mint.
- Finally add the roasted butternut squash and stir together. Divide between two Tupperware boxes and chill until needed.
- See more Butternut squash recipes
