Roasted squash & aubergines with lemony couscous
Updated: Mar 10, 2021
A lovely light and warming recipe inspired by Jamie Oliver, but with my own twist on it. Just a few ingredients and spices for a super flavourful and healthy meal. You can get it prepped and into the oven in a matter of minutes.
It's the end of the squash season, so just on time to make it! Perfect for dinner and left-over lunch.
Butternut squash, 1
Aubergine/Eggplant, 1 big or 2 small
Cumin seeds, 1 tablespoon
Fresh thyme, 5 sprigs
Garlic, 2 cloves
Olive oil (coconut oil or ghee)
Couscous, 100 g
Pumpkin seeds, 2 tablespoons
Raisins (sultana), 2 tablespoons
Juice and zest of ½ a lemon
Chili powder, 1 teaspoon (optional)
Dried mango powder, 1 teaspoon (optional)
Preheat the oven to 180ºC.
Soak the raisins for at least an hour or two.
Peel and chop the squash and eggplant into large chunks then place into a roasting dish. Crush the garlic cloves and toss them in the oven dish.
Scatter over the cumin seeds and thyme sprigs, then toss together with 2 tablespoons of oil / ghee. Season with sea salt and pepper, and roast until cooked and lightly golden, turning halfway. That'll be about 45-50 minutes.
Place the couscous in a bowl and pour over 2 volume of boiling water, add a little salt and olive oil. Cover the bowl and leave for about 10 minutes.
Toast the pumpkin seeds in a dry frying pan, you can salt them lightly. I also added 1 teaspoon of dried mango powder but that's optional - or you could chili powder for a little spicy kick.
Drain the raisins. Uncover and fluff the couscous with a fork, add the raisins, stir in the lemon zest and juice. You can add the roasted squash to the couscous or serve it separately. Finally, garnish with the pumpkin seeds.
Ready. See, easy peasy and YUMMY !