Save to your scrapbook
Warm vegetable couscous salad
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Serves: 2
½ x 500g bag frozen essential Waitrose Butternut Squash
½ tbsp oil
150g couscous
2 tbsp pumpkin seeds, toasted
50g rocket
1 tbsp chopped mint
150g natural yogurt
1. Preheat the oven to 200ºC, gas mark 6. Place the squash on a small baking tray and toss in the oil, then roast for 25-30 minutes.
2. Meanwhile, place the couscous in a bowl and pour over 250ml boiling water, cover with clingfilm and leave for 5 minutes before fluffing up with a fork.
3. Add the seeds, rocket and squash to the couscous and spoon onto plates. Mix with the mint and yogurt and drizzle over to serve.
Typical values per serving:
Energy | 2,327kj/553kcals |
---|---|
Fat | 17g |
Saturated Fat | 3.1g |
Carbohydrate | 78.1g |
Sugars | 14.2g |
Salt | 0.3g |
7.5g fibre 21.8g protein
This recipe was first published in May 2014.
Average user rating