Roasted squash with herb couscous

Roasted squash with herb couscous
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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

  1. Roasted squash
  2. Mix the squash with the oil, mustard, garlic and salt, spread onto a baking tray lined with baking paper.
  3. To roast
  4. Approx. 40 mins. in the centre of an oven preheated to 220°C. Remove the squash and allow to cool slightly.
  5. Couscous
  6. 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.
  7. Date salsa
  8. 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.


  • 4 persons


  • Preparation:
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