Roasted Butternut, Feta & Couscous Salad
Sweet roasted butternut meets tangy feta and fluffy couscous for a colourful, wholesome lunch with a satisfying balance of sweet and savoury.
Kcal 625 · Prot 22 · Carbs 111 · Fat 13
30 min
Sweet roasted butternut meets tangy feta and fluffy couscous for a colourful, wholesome lunch with a satisfying balance of sweet and savoury.
Kcal 625 · Prot 22 · Carbs 111 · Fat 13
Ingredients
Chickpeas
240 Grams
Chopped Butternut Squash
500 Grams
Zaatar
5 Grams
Water
200 ML
Vegetable stock cube
15*
1 Piece
Couscous
10*11*
100 Grams
Baby spinach
40 Grams
Feta cheese
4*
50 Grams
Pumpkin seeds
20 Grams
Pomegranate molasses
30 Grams
Allergens
*15 Celery, *10 Wheat, *11 Gluten, *4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2615 / 625 |
| Fats (g) | 12.7 |
| of which saturated (g) | 4.6 |
| Carbohydrates (g) | 111 |
| of which sugars (g) | 10.3 |
| Fibers (g) | 13.3 |
| Proteins (g) | 21.5 |
| Salt (g) | 6.4 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Roast butternut
- Preheat the oven to 200°C/180°C fan.
- Drain and rinse the chickpeas.
- Tumble the chopped butternut and chickpeas onto a large baking tray.
- Add a drizzle of oil, the zaatar and a pinch of salt and pepper.
- Toss to coat.
- Roast for 25-30 min until golden and tender.
2 Steam couscous
- Meanwhile, boil the measured water and dissolve 0.5 stock cube in it.
- To a large bowl, add the couscous and pour over the stock.
- Stir, then cover with a plate or clingfilm.
- Leave to steam for 10 min.
3 Add spinach
- After 10 min, once the water is absorbed, fluff the couscous with a fork.
- Add the spinach and mix through.
- Set aside.
4 Serve
- Once cooked, add the roasted butternut and chickpeas to the spinach couscous.
- Crumble over the feta cheese.
- Top with pumpkin seeds and a drizzle of pomegranate molasses to taste.
- Serve the Roasted Butternut, Feta & Couscous Salad warm, or chilled for the next day.
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