Roasted squash & couscous salad

Name: Roasted squash & couscous salad
Total time: 1 min
Ingredients: 1 butternut squash; 1 fresh green chilli; 1 tablespoon cumin seeds; 5 sprigs of fresh thyme; olive oil; 100 g couscous; 2 tablespoons pumpkin seeds; ½ a lemon

www.jamieoliver.com

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Total: 1 hours, 10 minutes

Servings: 4

Cost: $7.01 /serving

Author : Laura Fyfe

sides and sauces vegetarian vegetable

Ingredients

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Instructions

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Step 1

Preheat the oven to 190ºC/375°F/gas

Step 2

Peel and chop the squash into large chunks, finely chop the chilli, then place into a roasting dish. Scatter over the cumin seeds and thyme sprigs, then toss together with 2 tablespoons of oil. Season with sea salt and roast for 45 to 50 minutes, or until cooked and lightly golden, turning halfway. Place the couscous in a bowl and pour over enough boiling water to sit 1cm above the couscous. Cover the bowl and leave for 10 minutes. Toast the pumpkin seeds in a dry frying pan. Uncover and fluff the couscous with a fork, stir in the lemon zest and juice, the roasted squash and 2 tablespoons of oil. Serve scattered with the pumpkin seeds.