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Moroccan butternut squash couscous salad recipe

43 ratings

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

If you don't have any butternut squash, try sweet potato

Each serving contains

Energy
2390kj
569kcal 28%
Fat
29g 42%
Saturates
9g 45%
Sugars
13g 15%
Salt
2g 34%

of the reference intake
Carbohydrate 62.9g Protein 17.2g Fibre 4.6g

Method

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