Warm vegetable couscous salad

  • Total time: Ready in 30 minutes 30 minutes

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.