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Warm vegetable couscous salad
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½ x 500g bag frozen essential Waitrose Butternut Squash
½ tbsp oil
2 tbsp pumpkin seeds, toasted
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:
7.5g fibre 21.8g protein
This recipe was first published in May 2014.