Chermoula Roasted Butternut and Couscous Salad
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Chermoula Roasted Butternut and Couscous Salad

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.

Tags:
Veggie
Spicy
New
Allergens:
Cereals containing gluten
Sulphites
Milk

The quantities provided above are averages only.

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.

Preparation Time40 minutes
Cooking time25 minutes
DifficultyMedium

Ingredients

serving amount

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

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Nutritional information

Energy (kJ)3049 kJ
Energy (kcal)729 kcal
Fat30.1 g
of which saturates12.1 g
Carbohydrate92.6 g
of which sugars34.4 g
Dietary Fiber10.8 g
Protein24 g
Salt3.4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Aluminum Foil
Kettle
Large Saucepan
Bowl
Lid
Fork

Instructions

Roast the Butternut
1

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. 

Get Frying
2

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.

Cook the Couscous
3

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. 

Finish your Prep
4

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. 

Salad Time
5

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. 

Serve Up
6

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!