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Moroccan butternut squash couscous salad recipe

34 ratings

Ingredients

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

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.