Jamie Oliver

Roasted squash & couscous salad

With toasted pumpkin seeds

Roasted squash & couscous salad

Serves 4
Cooks In1H 10M
DifficultyNot too tricky
Healthy
Nutrition per serving
  • Calories
    265
    13%
  • Fat
    13.1g
    19%
  • Saturates
    1.8g
    9%
  • Protein
    6g
    12%
  • Carbs
    34.7g
    13%
  • Sugars
    11.5g
    13%
  • Salt
    0.5g
    8%
  • Fibre
    4.7g
    -

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Laura Fyfe
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Ingredients

  • 1 butternut squash
  • 1 fresh green chilli
  • 1 tablespoon cumin seeds
  • 5 sprigs of fresh thyme
  • olive oil
  • 100 g couscous
  • 2 tablespoons pumpkin seeds
  • ½ a lemon
Tap For Method
Jamie Magazine
Recipe From

Jamie Magazine

By Laura Fyfe

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Tap For Ingredients

Method

  1. Preheat the oven to 190ºC/gas 5.
  2. Peel and chop the squash into large chunks, finely chop the chilli, then place into a roasting dish.
  3. Scatter over the cumin seeds and thyme sprigs, then toss together with 2 tablespoons of oil. Season with sea salt and roast for 45 to 50 minutes, or until cooked and lightly golden, turning halfway.
  4. Place the couscous in a bowl and pour over enough boiling water to sit 1cm above the couscous. Cover the bowl and leave for 10 minutes.
  5. Toast the pumpkin seeds in a dry frying pan.
  6. Uncover and fluff the couscous with a fork, stir in the lemon zest and juice, the roasted squash and 2 tablespoons of oil. Serve scattered with the pumpkin seeds.

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Nutrition per serving
  • Calories
    265
    13%
  • Fat
    13.1g
    19%
  • Saturates
    1.8g
    9%
  • Protein
    6g
    12%
  • Carbs
    34.7g
    13%
  • Sugars
    11.5g
    13%
  • Salt
    0.5g
    8%
  • Fibre
    4.7g
    -

Of an adult's reference intake