Couscous With Roasted Butternut Squash And Beets Recipes

ROASTED SQUASH & COUSCOUS SALAD

Steps:

• Preheat the oven to 190ºC/375°F/gas 5.
• Peel and chop the squash into large chunks, finely chop the chilli, then place into a roasting dish.
• Scatter over the cumin seeds and thyme sprigs, then toss together with 2 tablespoons of oil. Season with sea salt and roast for 45 to 50 minutes, or until cooked and lightly golden, turning halfway.
• Place the couscous in a bowl and pour over enough boiling water to sit 1cm above the couscous. Cover the bowl and leave for 10 minutes.
• Toast the pumpkin seeds in a dry frying pan.
• Uncover and fluff the couscous with a fork, stir in the lemon zest and juice, the roasted squash and 2 tablespoons of oil. Serve scattered with the pumpkin seeds.

STUFFED BUTTERNUT SQUASH

Steps:

• Preheat the oven to 200 degrees C (390 Fahrenheit).
• Cut the butternut squash in half lengthwise.
• Scoop out the seeds and place the two halves on a baking tray.
• Bake for an hour until the flesh is soft.
• Heat up the oil in a pan and add the onion chopped finely.
• Fry for 2-3 minutes until it softens, then add the chopped courgette and red pepper, give them a good stir, add the vegetable stock and boil for 15 minutes.
• Use a spoon to scoop out the flesh from the butternut squash, leaving about 1 1/2 cm around the edges.
• You can add some of the flesh to the pan. I enjoyed the rest of it on its own, it's super delicious!
• Take the pan off the heat, add the couscous and place a lid on the pan.
• After 5 minutes, remove the lip the fluff the couscous up with a fork.
• Season with salt and pepper and mix in the tomato purée.
• Stuff the butternut squash halves with the couscous, sprinkle some grated cheese over, and bake in the oven for a further 5-10 minutes.
• Garnish with freshly chopped parsley.

ISRAELI COUSCOUS WITH ROASTED BUTTERNUT SQUASH AND PRESERVED LEMON

Steps:

• Preheat oven to 475°F.
• Halve lemons and scoop out flesh, keeping both flesh and peel. Cut enough peel into 1/4-inch dice to measure 1/4 cup. Put lemon flesh in a sieve set over a bowl and press with back of a spoon to extract juice.
• Toss squash with 1 tablespoon oil and salt to taste in a large shallow baking pan and spread in 1 layer. Roast in upper third of oven 15 minutes, or until squash is just tender, and transfer to a large bowl.
• Cook onion in 1 tablespoon oil in a 10-inch heavy skillet over moderately high heat, stirring occasionally, until just beginning to turn golden. Add to squash.
• Cook couscous with cinnamon stick in a large pot of boiling salted water 10 minutes, or until just tender, and drain in a colander (do not rinse). Add couscous to vegetables and toss with 2 tablespoon oil to coat.
• Add lemon peel and juice, parsley, nuts, raisins, ground cinnamon, and salt to taste. Toss to mix well.
• To adapt this recipe to serve 50:
• 4 to 5 preserved lemons
• 5 lb. butternut squash, peeled and seeded
• 3/4 to 1 cup olive oil
• 3 cups chopped onion
• 7 cups Israeli couscous or acini di pepe (tiny peppercorn-shaped pasta), about 3 lb.
• 4 (3-inch) cinnamon sticks
• 3 cups chopped fresh flat-leaf parsley
• 2 cups pine nuts, toasted
• 2 cups golden raisins
• 1 teaspoon ground cinnamon
• Preheat oven to 475°F.
• Halve lemons and scoop out flesh, keeping both flesh and peel. Cut enough peel into 1/4-inch dice to measure 1 cup. Put lemon flesh in a sieve set over a bowl and press with back of a spoon to extract juice.
• Cut enough squash into 1/4-inch dice to measure about 12 cups and toss with 1/3 cup oil and salt to taste. Roast in single layers in batches in your largest shallow baking pan in upper third of oven 15 minutes, or until just tender.
• Cook 1/2 of onion in 3 tablespoons oil in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until just beginning to turn golden. Add to squash. Repeat with remaining onion and more oil.
• Cook couscous with cinnamon sticks in an 8-qt. pot of boiling salted water 10 minutes, or until just tender, and drain in a colander (do not rinse). Toss couscous with 3 tablespoons oil in a large bowl. Add squash, onion, lemon peel and juice, and remaining ingredients. Season with salt (you'll need a lot) and toss to mix well.

COUSCOUS WITH ROASTED BUTTERNUT SQUASH AND BEETS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine butternut squash, beets, onion, and almonds in a bowl. Drizzle with olive oil and toss until well combined. Season with garlic powder, onion powder, and salt; mix to combine. Spread out in a single layer on the baking sheet.
• Roast in the preheated oven until tender, about 30 minutes.
• Meanwhile, bring water and bouillon to a boil in a saucepan; remove from heat and stir in couscous. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork.
• Combine roasted vegetables, couscous, feta cheese, cranberries, and parsley in a bowl; mix well.