Roast Squash and Beetroot Couscous


COOKING TIME: 30 minutes 



1 large butternut squash, peeled and cut into large chunks 3 beetroot, peeled and cut into wedges 2tbsp olive oil 250g (9oz) couscous 1 red onion, thinly sliced juice 2 lemons large handful parsley leaves, chopped

1 Heat the oven to 180 C, 160 C fan, 350 F, gas 4. Place the squash and beetroot in a large roasting tin, drizzle with the olive oil and season, then roast for 30 minutes, until caramelised and soft.

2 While the veg is cooking, place the couscous in a large bowl and pour over boiling water to about 1cm (½in) over the top. Cover the bowl with clingfilm and leave for 5 to 10 minutes, then uncover and fluff with a fork; add a knob of butter if you like. When the veg is done, remove from the oven and add to the couscous, along with all the juices from the tin. Add the red onion, lemon juice and parsley, then season and drizzle with a little more oil. Serve warm, or cold as lunch the next day.

PER SERVING: 300 calories, 6.5g fat (1g saturated), 58g carbohydrate

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