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