Roasted Butternut Squash with Couscous and Chickpeas
Servings
4 Servings
Ingredients
- 300 - 400 grams 1 ¼ - 1 ¾ cups large cubes of peeled butternut squash
- 1 tablespoon maple syrup
- 1 tablespoon brown sugar
- 2 tablespoons olive oil
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 1 cup of cooked chickpeas
- 2 tablespoon olive oil
- ½ teaspoon salt
- 1 teaspoon cumin
- ¼ teaspoon cinnamon
- ¼ teaspoon ground black pepper
- ¼ cup water
- 1 cup boiling water
- 1 cup instant couscous
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Arugula leafs optional
- Feta cheese optional
Instructions
- Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
- Combine butternut squash cubes in a bowl with the rest of ingredients. Place on the baking sheet, and bake for half an hour untill its ready.
- Place chickpeas in a small pot with the rest of the ingredients and cook on a medium heat for 10 minutes.
- Carefully place the boiling water, couscous, and the rest of the ingredients in a small pot. Stir and cover.
- When the couscous is ready, transfer it to a serving dish with arugula (optional), butternut squash cubes, chickpeas, and crumbled feta cheese (optional).
- Serve warm.
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