Roasted Squash with Buckweat and Couscous
A creative dish for butternut squash that oozes flavour through cheese, lemon, herbs and spices.
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serves
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WHAT YOU'LL NEED
- 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)
13.7g
Energy (kJ)
1642kJ
Energy (kcal)
393kcal
Carbohydrate incl. fibre (g)
52.9g
Carbohydrate excl. fibre (g)
46.5g
Sugar (g)
6.8g
Fibre (g)
6.4g
Fat (g)
15.7g
Saturated fat (g)
7.0g
Unsaturated fat (g)
5.3g
Total
54.9g
6567kJ
1573kcal
211.8g
186.1g
27.3g
25.7g
62.6g
27.9g
21.1g