Roasted Squash & Giant Cous Cous Salad
Directions
- 1Preheat the oven to 190 degrees.
- 2Dice up the sweet potato and pop it into the baking tray along with cubed butternut squash and chickpeas.
- 3Drizzle with olive oil and season with paprika, garlic, onion, parsley, cinnamon, salt, and pepper.
- 4Roast for 30 minutes, shaking halfway.
- 5Add the Quorn fillets to the tray when there is 20 minutes remaining.
- 6Cook the giant cous cous as per packet instructions. Drain and set aside.
- 7Make the dressing by mixing together the dressing ingredients.
- 8Add the giant cous cous, roasted veggies, rocket, feta and some of the dressing to a large bowl and mix.
- 9Top with slices of crispy chicken.
Ingredients
- 1 whole sweet potato
- 400 g butternut squash
- 200 g chickpeas
- 1 tbsp olive oil
- 2 tsp paprika
- 1 tsp garlic granules
- 1 tsp onion granules
- 1 tsp dried parsley
- 0.5 tsp cinnamon
- salt (optional)
- pepper (optional)
- 100 g giant cous cous
- 50 g rocket
- 70 g feta
- 2 whole crispy quorn fillets
- 4 tbsp olive oil
- 1 tsp wholegrain mustard
- 1 tsp dijon mustard
- 2 tsp honey
- 1 tsp minced garlic
- 1 tbsp cider vinegar
- salt (optional)
- pepper (optional)
