Roasted squash with herb couscous
fooby.ch
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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: