Spiced Squash Couscous Bowl
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Spiced Squash Couscous Bowl

Spiced Squash Couscous Bowl

with Greek style cheese and chickpeas

This loaded couscous bowl is packed full of intriguing ingredients. With every bite you'll encounter a new and unexpected taste or texture. This veggie dish is healthy, filling and anything but dull.

Tags:
Family Friendly
Veggie
Spicy
Eat Me First
Allergens:
Wheat
Milk
Celery
Sesame

The quantities provided above are averages only.

Total Time30 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1 sachet(s)

Ground Coriander

1 unit(s)

Onion

1 unit(s)

Diced Butternut Squash

1 sachet(s)

Honey

100 grams

Couscous

(Contains Wheat May be present Soya)

75 grams

Yoghurt

(Contains Milk)

1 sachet(s)

Harissa Paste

100 grams

Greek Style Cheese

(Contains Milk)

1 pack(s)

Chickpeas

1 sachet(s)

Hello Muscat

(Contains Celery)

1 sachet(s)

Sesame Seeds

(Contains Sesame May be present Cereals containing gluten, Peanut, Nuts)

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

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Nutrition Values

Energy (kcal)740 kcal
Energy (kJ)3097 kJ
Fat26.5 g
of which saturates11.9 g
Carbohydrate81.9 g
of which sugars18.7 g
Dietary Fiber11.3 g
Protein30.2 g
Cholesterol0 mg
Salt4.04 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Baking Sheet with Baking Paper
Sieve

Cooking Steps

Get Prepped
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Drain and rinse the chickpeas in a sieve.
  • Pop the chickpeas and butternut squash onto a lined baking tray. 
  • Toss with a drizzle of oil, ground coriander, salt and pepper then spread out in a single layer.
  • When the oven is hot, roast on the top shelf until the butternut squash is soft and the chickpeas are crunchy, 20-25 mins. Turn halfway through. 

TIP: Use two baking trays if necessary.

Cook the Couscous
2
  • Meanwhile, add the couscous to a bowl.
  • Make a stock by dissolving the muscat in 200ml boiling water (500ml for 4p). 
  • Pour the stock into the bowl with the couscous, cover tightly with a plate or cling film and leave aside for 10 mins.

TIP: If you're in a hurry you can boil the water in your kettle.

Toast the Seeds
3
  • While the couscous cooks, halve, peel and chop the onion into small pieces.
  • Place a pan over medium heat (without oil).
  • Once hot, add the sesame seeds and dry-fry, shifting regularly, until lightly toasted, 2-3 mins
  • Remove from the pan and set aside. 

TIP: Watch them like a hawk as they can burn easily.

Make the Dressing
4
  • In a large bowl, mix the yoghurt, harissa paste and half the sesame seeds.
  • Stir to combine then season to taste with salt and pepper.
Assemble the Salad
5
  • Fluff up the couscous with a fork.
  • Mix the couscous through the dressing along with the chopped onion.
  • Carefully stir through the roasted butternut squash and crispy chickpeas.
  • Season to taste with salt and pepper.
Garnish and Serve
6
  • Divide the adorned couscous between bowls.
  • Crumble over the Greek Style Cheese
  • Garnish with the remaining sesame seeds and a drizzle of honey.