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Thursday, December 20, 2012,10:02 PM by
Ponmathi Srilekha.S

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COUSCOUS SALAD WITH ROASTED BUTTERNUT SQUASH

Serves :
2

Preparation Time :
45 minutes

Cooking Time :
50 minutes

Preparation Method :

  • Mix half the honey with 1 tablespoon of the oil in a large bowl, add the squash and toss well to coat.
  • Preheat the oven to 180°C / 350°F / Gas mark 4.
  • Transfer the squash mixture to a roasting pan and roast in the preheated oven for half an hour or until soft and golden.
  • Heat the stock in a pan and pour over the couscous in a heatproof bowl. Cover and set it aside for 3 - 5 minutes.
  • Add 1 tablespoon of the remaining oil and stir in the diced cucumber, zucchini and red bell pepper. Cover and keep warm.
  • Whisk the remaining honey and oil with the lemon juice in a pitcher and season to taste with salt and pepper. Stir the mixture through the couscous.
  • Top the couscous with the roasted squash and sprinkle with the parsley.

INGREDIENTS

  • 225 grams couscous
  • 375 ml low-salt vegetable stock
  • ½ cucumber, diced
  • 1 zucchini, diced
  • 1 red bell pepper, seeded and diced
  • 2 tablespoon honey
  • 5 tablespoon Sesame oil
  • 1 butternut squash, peeled, seeded, and cut into chunks
  • Juice of ½ lemon
  • Salt and pepper, to taste
  • 2 tablespoon chopped fresh parsley

8 comments for “Couscous Salad with Roasted Butternut Squash”

  • Posted Sunday, February 12, 2023 at 1:49:30 AM

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