Roasted squash & couscous salad

A lovely light and warming salad recipe that you can get prepped and into the oven in a matter of minutes. ”

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

Method

1. Preheat the oven to 190ºC/375°F/gas 5.
2. Peel and chop the squash into large chunks, finely chop the chilli, then place into a roasting dish.
3. 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.
4. 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.
5. Toast the pumpkin seeds in a dry frying pan.
6. 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.

source: https://www.jamieoliver.com

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