Butternut squash couscous

Butternut squash couscous

Ingredients

serves 4
  • 200g couscous
  • ½ butternut squash, chopped
  • ½ broccoli, chopped
  • 1 tbsp olive oil
  • 1 400g can chickpeas, drained and rinsed
  • ~300ml vegetable stock
  • Juice of 1 lemon
  • ¼ tsp garlic powder
  • ¼ tsp chilli powder
  • 1 tsp turmeric
  • ½ tsp thyme
  • ¼ tsp sea salt
  • 2 tbsp olive oil
  • 2 tbsp toasted pine nuts (optional)
  • 3 tbsp pomegranate seeds (optional)
  • Ground black pepper, to taste

Directions

  1. Preheat the oven to 180°C. Prepare two baking trays. Add the butternut squash to the tray, brush with olive oil and roast the for 15-20 minutes. Add the chickpeas to the squash and roast for another 5-10 minutes. Add the broccoli to the other tray, brush with olive oil and roast the for 10 minutes.
  2. Meanwhile, in a large bowl, add the couscous and cover with vegetable stock until the water is 0.5cm above the couscous. Set aside for 10 mins.
  3. Run a fork through the couscous. Add the lemon juice and mix, followed by the herbs and spices.
  4. Stir in the chickpeas and roasted vegetables. Add the olive oil and mix well. Stir in the pine nuts, pomegranate seeds and top with ground black pepper. Serve warm or cold.