Tray-baked squash, beetroot and giant couscous with goats' cheese
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Ant Duncan
Tray-baked squash, beetroot and giant couscous with goats' cheese
This hearty salad is packed with delicious autumnal flavours
Serves: 2
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
517Kcal
Fat
24gr
Saturates
9gr
Carbs
56gr
Sugars
46gr
Fibre
11gr
Protein
15gr
Salt
0.8gr
Ingredients
- ½ small butternut squash, deseeded
- 2 tbsp plus 1 tsp olive oil
- 250g raw beetroot, scrubbed
- 1 red onion, peeled
- 1 tsp fennel seeds
- 75g wholewheat giant couscous
- juice of ½ lemon
- 1 small garlic clove, crushed
- 1 tsp clear honey
- ½ red chilli, deseeded and sliced
- 100g cavolo nero (or kale)
- 75g soft goat’s cheese, crumbled
Step by step
Get ahead
Roast the vegetables and couscous a day ahead and chill. Bring back to room temperature and add the goat’s cheese and dressing before serving.
- Preheat the oven to 220°C, fan 200°C, gas 7. Cut the skin-on squash into 1cm slices and toss with 1⁄2 tablespoon of oil and seasoning. Spread out over half of a lined roasting tin. Cut the beetroot and onion into wedges then toss with another 1⁄2 tablespoon of oil and the fennel seeds. Season and add to the other side of the tray; roast for 25-30 minutes until tender.
- Heat 1 teaspoon of oil in a medium saucepan. Tip in the couscous and fry, stirring, for 2-3 minutes until turning golden. Add 200ml water and simmer uncovered for 10-12 minutes, stirring occasionally until all the water has been absorbed; remove from the heat.
- Mix the remaining 1 tablespoon oil, lemon juice, garlic, honey and red chilli to make the dressing and set aside.
- Turn the oven down to 200°C, fan 180°C, gas 6. Strip the cavolo nero leaves from the stalks and tear in to 4-5cm pieces. Stir the leaves and couscous into the roasted veg and cook for 7-8 minutes until the couscous has heated through and the greens are slightly crisp.
- Remove from the oven, scatter with the goat’s cheese and spoon over the dressing to serve.
