Dinner for 6

Roasted Squash Couscous Salad

Name: Roasted Squash Couscous Salad
Total time: 60 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 1/2 large crown prince or kabocha squash; 40 g honey; 40 ml olive oil plus 1 tbsp; 1 tsp aleppo chilli flakes; 1/2 tsp ground turmeric; 2 tsp cumin seeds; 2 cloves garlic finely grated; 50 g blanched hazelnuts; 200 g giant couscous; 200 g cavolo nero leaves stripped from the stalks; 10 g flat-leaf parsley finely chopped; 100 ml tahini; 25 g ginger roughly chopped; 100 g greek yogurt; 1 lemon juiced

Roasted squash and spiced couscous are combined with greens, hazelnuts, and a creamy ginger tahini dressing.

$1.31per serving $

60 minstart to table

6servings

Middle Eastern Vegetarian Budget Family Lunches Dinners Back to school Cold-weather comfort Fall Winter

Ingredients

1/2 large crown prince or kabocha squash
40 g honey
40 ml olive oil plus 1 tbsp
1 tsp aleppo chilli flakes
1/2 tsp ground turmeric
2 tsp cumin seeds
2 cloves garlic finely grated
50 g blanched hazelnuts
200 g giant couscous
200 g cavolo nero leaves stripped from the stalks
10 g flat-leaf parsley finely chopped
100 ml tahini
25 g ginger roughly chopped
100 g greek yogurt
1 lemon juiced

Steps

Heat the oven to 425 F.
Cut the squash into wedges and toss it with 40 ml olive oil, honey, chili flakes, turmeric, cumin seeds, and garlic.
Roast the squash on a large baking sheet for 30 to 35 minutes, turning once.
Cook the giant couscous in a pot of salted water for 10 to 12 minutes, then drain it.
Warm 1 tablespoon olive oil in a large skillet, cook the cavolo nero for 5 minutes, and stir in the couscous and parsley.
Whisk the tahini, ginger, yogurt, lemon juice, and enough water to make a pourable dressing.
Toss the couscous mixture with the squash, hazelnuts, and dressing.