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Organic 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


  • 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)

8.6g

Energy (kJ)

1452kJ

Energy (kcal)

348kcal

Carbohydrate incl. fibre (g)

63.6g

Carbohydrate excl. fibre (g)

55.8g

Sugar (g)

8.0g

Fibre (g)

8.5g

Fat (g)

9.0g

Saturated fat (g)

1.3g

Unsaturated fat (g)

6.5g

Monounsaturated fat (g)

5.2g

Polyunsaturated fat (g)

1.0g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

60mg

Salt (g)

0.15g

Vitamin A (IU)

33792IU

Vitamin C (mg)

84.4mg

Calcium (mg)

180mg

Iron (mg)

3.88mg

Potassium (mg)

1237mg

Total

34.3g

5808kJ

1391kcal

254.4g

223.2g

31.8g

34.1g

36.1g

5.1g

26.1g

20.9g

4.0g

0.0g

0mg

240mg

0.60g

135167IU

337.8mg

719mg

15.52mg

4949mg