Giant couscous with spice-roasted butternut, pine nuts and coriander

Giant couscous with spice-roasted butternut, pine nuts and coriander

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
1 medium/large butternut squash
2 1/2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
125g giant couscous
15g butter
75g pine nuts
1 red chilli
4 spring onions
bunch coriander
small bunch flat-leaf parsley
small bunch mint
salt
freshly ground black pepper

For the dressing

Quantity Ingredient
1/2 lemon
50ml olive oil
1 teaspoon sherry vinegar

Method

  1. Heat the oven to 220ºC. Peel and deseed the squash and cut into roughly 1.5 cm cubes. Place in a roasting tin, drizzle over 2 tablespoons of the olive oil and sprinkle over the spices and a little salt. Toss to coat evenly, then roast in the oven for about 30 minutes until tender and browned. Remove and set aside to cool.
  2. To cook the couscous, bring 1 litre water to the boil in a medium saucepan with a pinch of salt. Add the couscous, bring back to a simmer and simmer for 15–18 minutes until tender, but with a notable bite. Drain well, place in a large bowl and stir in the butter and the remaining ½ tablespoon oil to coat evenly; set aside to cool.
  3. Place the pine nuts on a baking tray and toast in the oven for about 5 minutes until pale golden, then remove and set aside to cool.
  4. Halve, deseed and finely dice the chilli. Finely slice the spring onions, including some of the green part. Coarsely chop enough coriander leaves to give you 3 tablespoons, and enough parsley and mint to give 1 tablespoon each. Juice the lemon for the dressing.
  5. Add the roast squash, pine nuts, herbs, chilli and spring onions to the couscous.
  6. For the dressing, mix the olive oil, sherry vinegar and 1 tablespoon lemon juice together, season with salt and pepper and pour over the couscous mixture. Toss to ensure the dressing is evenly distributed, then taste and adjust the seasoning as necessary.

Variation

  • Add 150 g cubed, griddled halloumi cheese at the end of the main recipe.
Tags:
Leiths School of food and wine
cookery course
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