Monday, March 5, 2012

Moroccan Butternut Squash Couscous Salad Recipe

Photo: Moroccan Butternut Squash Couscous Salad Recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Moroccan Butternut Squash Couscous Salad Recipe. Enjoy a collections of quick & easy Middle Eastern food recipes and learn how to make Moroccan Butternut Squash Couscous Salad.

Recipe facts:
Takes: 10 mins to prepare and 30 mins to cook
Serves: 2 


 400g butternut squash, peeled, deseeded, cut into small cubes
½ red onion, cut into fine wedges
2tbsp olive oil
1tsp Ras al hanout
100g couscous
150ml hot chicken or vegetable stock
½ orange, zest and squeeze of juice
25g hazelnuts, toasted, roughly chopped
75g feta cheese, crumbled
2tbsp fresh mint leaves, chopped

Preheat the oven to 200C/ fan 180C/ Gas 6. Scatter the butternut squash and onion wedges over a large, shallow roasting tray, drizzle with olive oil, scatter over the Ras al Hanout, season well and roast for 30 minutes or until golden brown and tender. Turn occasionally to ensure it cooks evenly.

Meanwhile, tip the cous cous into a large bowl, add the chicken stock, orange zest and juice, cover with cling film and leave for 4 minutes. Then fluff up with a fork and add the toasted hazelnuts, feta and mint.

Finally add the roasted butternut squash and stir together. Divide between two Tupperware boxes and chill until needed.

Source: TESCO realfood

More Middle Eastern Food Recipes:

Authentic Moroccan Lamb Tagine
Lebanese fruit salad
Grilled chicken with harissa and cumin
Chicken kebabs with lemon and coriander couscous
Paprika lamb kebab wraps
Home-style doner kebab

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