Roasted butternut salad with couscous

YOU
6 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (12)

1.00 kg butternut — cubed
45.00 ml fresh chillies — 573
1.00 onion — large, chopped
90.00 ml orange marmalade — chunky
450.00 g couscous
2.00 cinnamon — stick
1.00 fresh coriander — or parsley
100.00 g almonds — roasted, chopped
125.00 ml sultanas
2.00 ml cinnamon — ground
1.00 lemon — zest and juice
salt and freshly ground black pepper
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Method:

Preheat oven to 200 ºC.
Mix cubed butternut with 15 ml (1 T) of the oil and arrange in an oven pan. Roast on top rack for about 20 minutes until just tender. Leave to cool slightly.
Sauté the onion in the remaining oil until fragrant, stir in the marmalade and add to butternut.
Prepare the couscous according to the directions on the package, adding cinnamon sticks to the boiling water. Leave cinnamon in while couscous swells. Add couscous to butternut mixture, season lightly and mix well.
Cover salad and chill in refrigerator for flavours to develop. Serve as a light meal or side dish.



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