# Roasted Squash & Giant Cous Cous Salad

An autumn-inspired roasted squash and giant cous cous salad that can be served warm or cold.

- Servings: 2 servings
- Prep time: 10 min
- Total time: 40 min
- Cuisine: Greek
- Category: Dinner
- Language: en

## 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)

## Instructions

1. Preheat the oven to 190 degrees.
2. Dice up the sweet potato and pop it into the baking tray along with cubed butternut squash and chickpeas.
3. Drizzle with olive oil and season with paprika, garlic, onion, parsley, cinnamon, salt, and pepper.
4. Roast for 30 minutes, shaking halfway.
5. Add the Quorn fillets to the tray when there is 20 minutes remaining.
6. Cook the giant cous cous as per packet instructions. Drain and set aside.
7. Make the dressing by mixing together the dressing ingredients.
8. Add the giant cous cous, roasted veggies, rocket, feta and some of the dressing to a large bowl and mix.
9. Top with slices of crispy chicken.

## Source

- Original video: https://vm.tiktok.com/ZGdXBTLgX/
- Creator: emsbalance
- Recipe page: https://www.cliprecipe.com/recipe/ce1d77f6-a59a-468e-908f-b3fe534e085a
- Extracted: 2026-11-07

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt