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Moroccan butternut squash couscous salad recipe

Name: Moroccan butternut squash couscous salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Cuisine: Moroccan
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

33 ratings

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

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 cous cous 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.

Text the ingredients

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Moroccan butternut squash couscous salad recipe

Ingredients

Each serving contains

Energy

Fat

Saturates

Sugars

Salt

Method

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