ingredients
18
count
nutrition
206
calories
total time
35
mins
serves
6
servings
method
ingredients
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
method
- Peel and slice the squash and sweet potato. Lay on a tray and season well, drizzle with oil.
- Roast in a hot oven for 30 mins approx. until tender and slightly charred.
- Add stock cube to 150mls boiling water, stir to dissolve, and pour over couscous. Cover and set aside.
- Slice beetroot.
- Mix dressing ingredients and set aside.
- Mix parsley, lemon juice, zest and chilli into couscous once all stock is absorbed. Season well with Salt and pepper.
- Put couscous into a large bowl, pile with root vegetables and beetroots and drizzle over the dressing.
- Garnish with dill, toasted almonds and more caraway seeds.
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