Butternut squash steaks with houmous and jewelled couscous

Butternut squash steaks with houmous and jewelled couscous recipe

5 ratings

This hearty vegan supper features butternut squash as the star attraction. Brushed with fiery harissa and served with protein-rich houmous and a pomegranate and herb-infused couscous, you will want to add this to your meat-free Monday recipe rotation. See method

  • Serves 4
  • 20 mins to prepare and 30-35 mins to cook
  • 491 calories / serving
  • Healthy

Ingredients

  • 1 large butternut squash
  • 4 tbsp harissa paste
  • 2 tbsp olive oil
  • 1 x 200g tub reduced fat houmous

For the jewelled couscous

  • 200g couscous
  • 1 tbsp olive oil
  • 1 lemon, zested and juiced
  • 100g mint, leaves finely chopped, a few reserved whole
  • 1 x 100g pack flat-leaf parsley, leaves finely chopped
  • 1 x 80g tub pomegranate seeds

Each serving contains

  • Energy

    2050kj
    491kcal
    25%
  • Fat

    19g 27%
  • Saturates

    2g 12%
  • Sugars

    14g 15%
  • Salt

    1.3g 22%

of the reference intake
Carbohydrate 66.8g Protein 15g Fibre 5.4g

Method

  1. Preheat the oven to gas 7, 220°C, fan 200°C. Top and tail the squash, stand it upright on a chopping board and cut in half lengthways. Discard the seeds and pulp. Slice each half lengthways into 4 long pieces about 1/2cm wide. The outer pieces will be slightly thicker so, once cut, lie them flat and slice off the tough skin for a similar-sized steak.
  2. In a mixing bowl, combine the harissa and 2 tbsp oil. Use half to brush both sides of each piece of squash. Transfer to a roasting tray with a rack and roast for 30-35 mins, until golden and tender.
  3. Meanwhile, prepare the couscous following the pack instructions. Cover and set aside until fluffed up. Add 1 tbsp oil, the lemon zest and juice, chopped mint, and most of the parsley and pomegranate seeds; season and mix.
  4. To serve, put a dollop of houmous on each of 4 plates, add the couscous and top with the squash. Scatter over the remaining herbs and pomegranate seeds. Drizzle with the remaining harissa oil.

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