Couscous with Roasted Butternut Squash

By musttryeats

Ingredients

• 4 tbsp honey or more to taste
• 4 tbsp oil
• 1 butternut squash, peeled, seeded, and cut into 3/4in chunks
• 1 1/4 cup couscous
• 1 3/4 cup vegetable stock
• 1/2 cucumber, diced
• 1 zucchini, diced
• 1 red bell pepper, diced
• juice of 1/2 lemon
• 2 tbsp chopped parsley
• salt and pepper

Preparation

Step 1

Preheat oven to 375 degrees. Mix half the honey with 1 tbsp oil in a large bowl. Add squash and toss to coat. Tip into a roasting pan and roast in the oven for 30 minutes until soft and golden.

Meanwhile, put couscous in a glass bowl. Heat stock in a pan and put over couscous, cover and leave for 3-5 minutes. Add 1 tbsp of remaining oil and fork through, then stir in diced cucumber, zucchini and red bell pepper. Re-cover and keep warm.

Whisk the remaining honey and oil with the lemon juice in a bowl and season to taste with salt and pepper. Stir mixture through the couscous. Add the squash and mix.