Roasted Roots and Beetroot Couscous with Garlic and Caraway seed Dressing

Roasted Roots and Beetroot Couscous with Garlic and Caraway seed Dressing

By Glenisk

Ingredients

18 Count

Nutrition

206 Calories

Total Time

35 Mins

Serves

6 Servings

Ingredients

1 small butter nut squash
1 large sweet potato
1 tbsp olive oil
1 chicken or vegetable stock cube
100g couscous
6-8 cloves garlic - leave skin on
2 cooked beetroot
Chopped parsley
Juice and zest of 1 lemon
Pinch chilli flakes
salt and pepper
25g flaked almonds - toasted

Fresh dill Dressing:

200g Glenisk Organic Greek Style Natural Yogurt
1 tsp caraway seeds
1 cloves garlic crushed
2 tbsp olive oil
1 tbsp cider or white wine vinegar

From Glenisk

Organic Greek Style Natural Yogurt Where to Buy

Nutritional Information (per serving)

Roasted Roots and Beetroot Couscous with Garlic and Caraway seed Dressing

Method

  1. Peel and slice the squash and sweet potato. Lay on a tray and season well, drizzle with oil.
  2. Roast in a hot oven for 30 mins approx. until tender and slightly charred.
  3. Add stock cube to 150mls boiling water, stir to dissolve, and pour over couscous. Cover and set aside.
  4. Slice beetroot.
  5. Mix dressing ingredients and set aside.
  6. Mix parsley, lemon juice, zest and chilli into couscous once all stock is absorbed. Season well with Salt and pepper.
  7. Put couscous into a large bowl, pile with root vegetables and beetroots and drizzle over the dressing.
  8. Garnish with dill, toasted almonds and more caraway seeds.
Ingredients
Method
Glenisk family portrait

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