Chermoula Roasted Butternut and Couscous Salad
with Harissa, Cheese and Garlic Yoghurt Drizzle
Fall in love with salads again with our Chermoula Roasted Butternut and Couscous Salad. Chermoula spice mix is widely used in North African cuisine, fragrant with paprika, turmeric and coriander.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Butternut Squash
1 sachet(s)
Chermoula Spice Mix
2 unit(s)
Garlic Clove
1 unit(s)
Onion
15 grams
Vegetable Stock Paste
120 grams
Couscous
(Contains Cereals containing gluten May contain Soya)
50 grams
Harissa Paste
(Contains Sulphites)
1 unit(s)
Baby Cucumber
125 grams
Baby Plum Tomatoes
100 grams
Greek Style Salad Cheese
(Contains Milk)
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
Not included in your delivery
200 milliliter(s)
Boiled Water for the Couscous
1 tbsp
Honey
1 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut widthways into 2cm thick slices.
Place on a large baking tray. Drizzle with oil and sprinkle over the chermoula spice mix. Season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Put it onto the butternut baking tray.
When the oven is hot, roast the butternut on the top shelf until golden and cooked through, 25-30 mins.
Meanwhile, boil a half-full kettle. Halve, peel and thinly slice the onion.
Heat a drizzle of oil in a large saucepan on medium heat. Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.
Meanwhile, once the butternut slices have been cooking for about 10-12 mins, turn them over and remove the garlic parcel from the tray. Return the butternut to the oven for the remaining time.
Set the roasted garlic to one side and allow to cool.
Once the onions are golden, pour the boiled water for the couscous (see pantry for amount) and the vegetable stock paste into the pan and bring back to the boil.
When boiling, remove from the heat, stir in the couscous and place a lid on the pan. Leave to the side for 8-10 mins or until ready to serve.
Meanwhile, in a small bowl, combine the honey (see pantry for amount) and harissa paste. Season with salt and pepper. Set aside your honey-harissa dressing.
Next, trim the baby cucumber, then quarter lengthways. Cut widthways into small pieces. Halve the baby plum tomatoes.
Pop the tomatoes into a medium bowl, drizzle with olive oil and season with salt and pepper. Set aside.
Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. Pop it into another small bowl with the yoghurt. Season with salt and pepper and mix together.
When the couscous is ready, fluff it up with a fork. Add the cucumber, tomatoes and their dressing to the pan.
Crumble in half the Greek style salad cheese and drizzle over the olive oil for the dressing (see pantry for amount). Season with salt and pepper, then toss together.
Share the couscous salad between your serving bowls and top with the butternut squash.
Drizzle the honey-harissa dressing over the butternut.
Crumble over the remaining Greek style salad cheese and dollop on the garlic yoghurt to finish.
Enjoy!
