Glenisk Logo

roasted roots & beetroot couscous with garlic & caraway seed dressing







total time






method ingredients
  1. 1 small butter nut squash
  2. 1 large sweet potato
  3. 1 tbsp olive oil
  4. 1 chicken or vegetable stock cube
  5. 100g couscous
  6. 6-8 cloves garlic – leave skin on
  7. 2 cooked beetroot
  8. Chopped parsley
  9. Juice and zest of 1 lemon
  10. Pinch chilli flakes
  11. salt and pepper
  12. 25g flaked almonds – toasted

Fresh dill Dressing:

  1. 200g Glenisk Organic Greek Style Natural Yogurt
  2. 1 tsp caraway seeds
  3. 1 cloves garlic crushed
  4. 2 tbsp olive oil
  5. 1 tbsp cider or white wine vinegar
  • 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.
copy ingredient list
share it:
Facebook Twitter E-mail print save recipe remove recipe

find other delicious recipes

Whether you’re looking for healthy snacks for kids or tasty family dinners, we have plenty of delicious recipes for you to choose from! Our yogurt and milk-based recipes are crafted with care, so they’re easy-to-follow and kid-approved.

  • filter recipe by:

get the scoop

sign up to learn more about what’s new!