Roasted squash with herb couscous
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Ingredients
| 800 | squash |
| 2 tbsp | olive oil |
| 1 tbsp | coarse-grain mustard |
| 2 | garlic cloves |
| 1 tsp | salt |
| a little | oil |
| 500 g | minced meat (beef) |
| ½ tsp | salt |
| a little | pepper |
| 150 g | couscous |
| ½ tsp | salt |
| 3 ½ dl | water |
| 1 bunch | coriander |
| 1 bunch | flat-leaf parsley |
| ½ bunch | peppermint |
| 3 tbsp | lime juice |
| 4 tbsp | olive oil |
| 2 tbsp | water |
| ¼ tsp | salt |
| ½ tsp | chilli flakes |
| 8 | dates |
| 2 tbsp | sunflower seeds |
Preparation Steps
- Roasted squash
- Mix the squash with the oil, mustard, garlic and salt, spread onto a baking tray lined with baking paper.
- To roast
- Approx. 40 mins. in the centre of an oven preheated to 220°C. Remove the squash and allow to cool slightly.
- Couscous
- Heat the oil in a non-stick frying pan. Brown the meat for approx. 4 mins. per batch, season. Mix the couscous and salt in a bowl, pour the boiling water over the top, cover and leave to absorb for approx. 5 mins. Fluff up the couscous with a fork, mix in the meat and herbs. Serve the couscous on a platter, top with the squash.
- Date salsa
- Whisk together the lime juice, oil and water, season. Mix in the dates and sunflower seeds. Drizzle the date salsa over the squash and couscous.
Serves
- 4 persons
Time
- Preparation:
- Total: