Roasted Butternut Squash and Couscous
Author: 
Recipe type: vegetarian
Serves: 2 to 4
 
Ingredients
  • 1 butternut squash, skin washed and scrubbed
  • 1 cup couscous
  • 1 cup water or stock
  • ground cumin
  • ¼ cup roughly chopped mint leaves
  • ¼ cup sliced basil leaves
  • extra-virgin olive oil
  • white balsamic vinegar
  • sea salt and freshly ground black pepper
  • mixed salad leaves
Instructions
  1. Preheat oven to 400f (200c). Slice squash, brush with olive oil and place on a baking tray lined with non-stick baking paper. Season with salt and pepper and sprinkle cumin over slices. Bake 20 to 25 minutes or until soft.
  2. Place couscous in a bowl and add boiling water or hot stock. Add a tablespoon of butter, cover with plastic wrap and allow to stand at least 5 minutes to allow liquid to be absorbed. Fluff with a fork.
  3. In a bowl, lightly toss mixed salad leaves and chopped mint with olive oil, salt and pepper. To plate, add some salad leaves, then a couple of squash slices, a spoonful of couscous and repeat layering. Drizzle with extra-virgin olive oil and white balsamic vinegar.
  4. The Culinary Chase’s Note: It’s not necessary to peel the squash. If you don’t fancy the idea of slicing the squash, you can peel the skin and chop into cubes. Enjoy!
Recipe by The Culinary Chase at https://theculinarychase.com/2014/07/roasted-butternut-squash-couscous/