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Roasted Squash with Buckweat and Couscous

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 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

Energy (kcal)

393kcal

Energy (kJ)

1642kJ

Protein (g)

13.7g

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

Monounsaturated fat (g)

4.5g

Polyunsaturated fat (g)

0.8g

Trans fat (g)

0.0g

Cholesterol (mg)

33mg

Sodium (mg)

857mg

Salt (g)

2.14g

Vitamin A (IU)

20879IU

Vitamin C (mg)

56.9mg

Calcium (mg)

307mg

Iron (mg)

3.22mg

Potassium (mg)

823mg

Total

1573kcal

6567kJ

54.9g

211.8g

186.1g

27.3g

25.7g

62.6g

27.9g

21.1g

17.9g

3.2g

0.0g

133mg

3426mg

8.57g

83516IU

227.5mg

1229mg

12.87mg

3291mg


  • 1 Preheat the oven to 185ºC
  • 2 Peel and chop the squash into large chunks, finely chop the chilli, then place everything into a roasting dish.
  • 3 Scatter over the cumin seeds and thyme sprigs, then toss together with 2 tablespoons of oil.
  • 4 Season with sea salt and roast for 20 to 30 minutes, or until cooked and lightly golden, turning halfway.
  • 5 Cook the buckwheat according to the cooking instruction of the package,set aside.
  • 6 Dissolve the Knorr vegetable cube in 250ml boiling water and poor in on the couscous that’s in a bowl.
  • 7 Cover the bowl with plastic foil and leave it for 10 minutes.
  • 8 Toast the pumpkin seeds in a frying pan with a splash of oil. Put on a paper towel and season it with some salt.
  • 9 Uncover and fluff the couscous with a fork, stir in the lemon zest and juice and the roasted squash
  • 10 Serve scattered with the pumpkin seeds & crumbled feta.