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Roasted Squash with couscous

This roasted squash and cous cous recipe, made with fresh chilli, thyme and cumin is sure to delight. To serve, add some pomegranate seeds
  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves

    people

  • 1 large butternut squash
  • 1 fresh red chilli
  • 1 tbsp cumin seeds
  • 1 tsp fresh thyme
  • 2 tbsps olive oil
  • 125 g couscous
  • 300 ml Knorr Organic Liquid Vegetable Stock
  • zest and juice of 1/2 lemon
  • 150 g low fat feta cheese
  • 2 tbsp pumpkin seeds
  • salt
  • pepper
  • handful fresh parsley chopped

NUTRITIONAL INFORMATION

 

Amount per serving

Protein (g)

8.5g

Energy (kJ)

1442kJ

Energy (kcal)

345kcal

Carbohydrate incl. fibre (g)

64.3g

Carbohydrate excl. fibre (g)

56.2g

Sugar (g)

7.9g

Fibre (g)

8.8g

Fat (g)

8.5g

Saturated fat (g)

1.2g

Unsaturated fat (g)

6.5g

Monounsaturated fat (g)

5.3g

Polyunsaturated fat (g)

1.2g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

60mg

Salt (g)

0.15g

Vitamin A (IU)

33793IU

Vitamin C (mg)

84.5mg

Calcium (mg)

181mg

Iron (mg)

3.95mg

Potassium (mg)

1256mg

Total

33.8g

5768kJ

1381kcal

257.0g

224.8g

31.7g

35.2g

34.0g

4.9g

26.1g

21.4g

4.7g

0.0g

0mg

240mg

0.60g

135172IU

337.8mg

723mg

15.79mg

5022mg