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Roasted Squash with Buckweat and Couscous

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves

    people

  • 1 large butternut squash
  • 1 fresh red chilli
  • 1 tablespoon cumin seeds
  • 5 g fresh thyme
  • 1 tablespoon olive oil
  • 100 g buckwheat
  • 125 g couscous
  • 250 ml water
  • 1 Knorr vegetable stock pot
  • 1/2 a lemon
  • 150 g feta cheese fat free
  • 25 g pumpkin seeds

NUTRITIONAL INFORMATION

 

Amount per serving

Protein (g)

13.4g

Energy (kJ)

1611kJ

Energy (kcal)

386kcal

Carbohydrate incl. fibre (g)

55.0g

Carbohydrate excl. fibre (g)

47.8g

Sugar (g)

6.8g

Fibre (g)

7.2g

Fat (g)

14.0g

Saturated fat (g)

6.8g

Unsaturated fat (g)

6.2g

Monounsaturated fat (g)

4.8g

Polyunsaturated fat (g)

1.4g

Trans fat (g)

0.0g

Cholesterol (mg)

33mg

Sodium (mg)

857mg

Salt (g)

2.14g

Vitamin A (IU)

20883IU

Vitamin C (mg)

56.9mg

Calcium (mg)

311mg

Iron (mg)

3.42mg

Potassium (mg)

880mg

Total

53.4g

6443kJ

1542kcal

220.1g

191.1g

27.0g

29.0g

56.1g

27.0g

24.8g

19.4g

5.5g

0.0g

133mg

3426mg

8.57g

83531IU

227.6mg

1243mg

13.70mg

3521mg