Roasted butternut salad with couscous

Recipe from: 12/2/1999 12:00:00 AM
Ingredients 12
Servings 6
Time

Ingredients

  • 1
    kg
    butternut squash, peeled and cubed
  • 45
    ml
    olive oil
  • 1
    large onion, chopped
  • 90
    ml
    chunky marmalade (not runny)
  • 450
    g
    couscous
  • 2
    sticks cinnamon
  • 1
    large handful fresh coriander OR parsley
  • 100
    g
    roasted almonds, roughly chopped
  • 125
    ml
    sultanas
  • 2
    ml
    ground cinnamon
  • 1
    lemon, juice and rind
  • salt and black pepper
 

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.
 

Read more on: roast
 

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