Any squash variety will work here, I’ve used Kuri and Crown Prince, but Butternut, Table or Delicia would also work well here. If you can’t find giant wholegrain cous cous you can use standard wholegrain cous cous which only require rehydrating in 110% boiling water.
Serves 3
Ingredients
- 400g squash, skin on, cubed
- 1 large onion, sliced into wedges
- 2-3 beetroot (300g), peeled and cut into cubes
- 3 tbsp extra virgin olive oil
- 150g giant wholegrain cous cous
- 1 heaped tablespoon djion mustard
- 1 tbsp red wine vinegar
- 200g salad leaves e.g. rocket, baby leaf spinach or watercress
- 90g goats cheese
Method
- Mix the squash, onion and beetroot together with 1 tbsp olive oil. Roast in a preheated oven set to 180°C fan.
- Meanwhile cook the giant cous cous according to the packet instructions, drain, and add 1/2 tbsp olive oil to stop the grains from sticking together.
- Mix the dijon mustard, red wine vinegar and remaining olive oil and pour onto the cous cous while hot and mix to combine.
- Add the roasted vegetables, deglazing the pan with a little boiling water, before adding the spinach.
- Plate up and top with goats cheese.
Per serving: 434kcal/ 24g fat/ 7.7g saturated fat/ 34g carbohydrates/ 9.1g fibre/ 15g protein