Spiced Squash & Chickpea Couscous
If you are looking for a nutritious and filling lunch option, try this spiced squash and chickpea couscous. Finished with a delicious and quick lemon and coriander dressing, it's a great option to box up for easy meal prep.
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.
Nutrition
Calories: 549kcalCarbohydrates: 88.8gProtein: 13.8gFat: 14.4gSaturated Fat: 2gFiber: 10.5g
Tried this recipe?Let us know how it was!