This Spiced Squash & Chickpea Couscous is a fantastic lunch option in the autumn and winter.
Spicing the cous cous with turmeric, cumin and a bit of curry powder really brings a lovely warmth to the dish. And paired with roasted butternut squash and chickpeas it’s a lovely filling recipe.
The whole dish is then dressed with a zesty lemon & coriander vinaigrette.
Nutritional Highlights for Spiced Squash & Chickpea Couscous:
✔️ Plant protein from chickpeas – helps keep you fuller for longer.
✔️ Beta-carotene from butternut squash – converted to vitamin A in the body to support healthy vision and immunity.
✔️ Fibre from cous cous and vegetables – aids digestion and supports gut health.
✔️ Turmeric with curcumin – offers natural anti-inflammatory and antioxidant properties.
storage & shelf life
This whole dish is great for meal prep. You can make it on Sunday, box it up and it will last in the fridge for 3-4 days. In fact, the flavours get better the longer you leave it.
I don’t recommend freezing.
Recipe Tips
- This dish also works well with sweet potato as well as butternut squash.
- The toppings are optional. However, the crunch of the almonds and the colour of the pomegranate really add to the dish.
- Rice or quinoa can be easily subbed for cous cous.
Spiced Squash & Chickpea Couscous
Ingredients
Roasted squash ingredients:
- ½ butternut squash
- 2 tsp olive oil
- ½ tsp turmeric
- 1 tsp curry powder
- Salt & pepper
Cous cous ingredients:
- 270 g cous cous (1.5 cups)
- 500 ml boiling water (2 cups)
- ½ tsp sea salt
- 2 tsp curry powder
- 1 tsp ground cumin
- 1 tsp ground turmeric
- Pinch cinnamon
- 100 g sultanas (½ cup)
- 400 g tin chickpeas (14oz)
Dressing ingredients:
- Juice and zest of 2 lemons
- 3 tbsp extra virgin olive oil
- 1 tbsp maple syrup
- Handful of fresh coriander
- Add some chopped chilli too if you like spice
Optional toppings:
- Toasted almonds
- Pomegranate seeds
Instructions
- Preheat the oven to 180C or 350F. Chop the squash into bite-sized chunks (no need to peel). Mix with the turmeric, curry powder, oil and salt/pepper. Bake for about 20-25 mins, giving a shake halfway through.
- Put the cous cous, salt, sultanas and all the listed spices in a large bowl. Pour in the boiling water and stir well. Cover and leave for 5 minutes.
- Mix the olive oil, lemon juice/zest, herbs and maple syrup together to make a dressing and season well.
- After 5 mins, use a fork to fluff up the couscous, add the chickpeas and the dressing and mix thoroughly.
- When the squash is ready, add to the bowl. Top with some optional pomegranate seeds and toasted almonds.
Notes
- The nutritional information does not include the optional toppings.
- Rice or quinoa can be easily subbed for cous cous.
- Keep in the fridge and it will last for 3-4 days.
0 Comments