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Tray-baked squash, beetroot and giant couscous with goats' cheese
Serves 2 | prep 20 mins | total time
Tray-baked squash, beetroot and giant couscous with goats' cheese
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Serves 2 | prep 20 mins | total time
This hearty salad is packed with delicious autumnal flavours
Rate
Nutritional information (per serving)
Calories
517Kcal
Fat
24gr
Saturates
9gr
Carbs
56gr
Sugars
46gr
Fibre
11gr
Protein
15gr
Salt
0.8gr
Ingredients
- ½ small butternut squash, deseeded
- 2 tbsp plus 1 tsp olive oil
- 250g raw beetroot, scrubbed
- 1 red onion, peeled
- 1 tsp fennel seeds
- 75g wholewheat giant couscous
- juice of ½ lemon
- 1 small garlic clove, crushed
- 1 tsp clear honey
- ½ red chilli, deseeded and sliced
- 100g cavolo nero (or kale)
- 75g soft goat’s cheese, crumbled
Step by step
Get ahead
Roast the vegetables and couscous a day ahead and chill. Bring back to room temperature and add the goat’s cheese and dressing before serving.
- Preheat the oven to 220°C, fan 200°C, gas 7. Cut the skin-on squash into 1cm slices and toss with 1⁄2 tablespoon of oil and seasoning. Spread out over half of a lined roasting tin. Cut the beetroot and onion into wedges then toss with another 1⁄2 tablespoon of oil and the fennel seeds. Season and add to the other side of the tray; roast for 25-30 minutes until tender.
- Heat 1 teaspoon of oil in a medium saucepan. Tip in the couscous and fry, stirring, for 2-3 minutes until turning golden. Add 200ml water and simmer uncovered for 10-12 minutes, stirring occasionally until all the water has been absorbed; remove from the heat.
- Mix the remaining 1 tablespoon oil, lemon juice, garlic, honey and red chilli to make the dressing and set aside.
- Turn the oven down to 200°C, fan 180°C, gas 6. Strip the cavolo nero leaves from the stalks and tear in to 4-5cm pieces. Stir the leaves and couscous into the roasted veg and cook for 7-8 minutes until the couscous has heated through and the greens are slightly crisp.
- Remove from the oven, scatter with the goat’s cheese and spoon over the dressing to serve.