Recipe of the Week – 4th July 2016 – Moroccan Butternut Squash Couscous


This is a really simple but very satisfying recipe that makes a great quick lunch. I made this as an alternative Sunday lunch to give me a break from gravy! This is very nice the next day served cold, too.

Serves 4

Ingredients

1 large butternut squash, peeled, deseeded and cut into 2 cm dice

300g dried couscous

3 tbs extra virgin olive oil

2 tbs ras-el-hanout

1 tbs ground cumin

1 tbs ground cinnamon

1 pomegranate, seeds removed

300ml vegetable stock from good quality bouillon 

2 tbs fresh parsley, finely chopped

200ml natural yoghurt

Method

1. Preheat the oven to 220C.

2. Place the butternut squash cubes in a large bowl, add the oil and spices and mix together well. Place on a large baking sheet and bake for 30 minutes until soft.

3. In another large bowl, add the coucous and stock, mix together well and leave for 10 minutes. Mix in the chopped parsley and season.

4. Finally, mix together the butternut squash and couscous, and serve with drizzled yoghurt and the pomegranate seeds.

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6 thoughts on “Recipe of the Week – 4th July 2016 – Moroccan Butternut Squash Couscous

  1. Pingback: Recipe of the Week – 4th July 2016 – Moroccan Butternut Squash Couscous — Vegetarian Dad « Marcey's Table

    1. vegetariandad Post author

      Hi! It used to be hard to get hold of, but ras-el-hanout is now in most supermarkets. Alternatively a mix of dried cumin,coriander and cinnamon works too.

      Reply

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