Directions
- 1Pre-heat the oven to 200c fan.
- 2Chuck the squash into a roasting tray and add the olive oil and plenty of salt.
- 3Mix well and roast for 20-25 minutes or until tender and a little crispy.
- 4Meanwhile, boil the giant couscous in a pan of boiling water for 15-20 minutes or until al dente.
- 5Adjust the cooking time if using giant couscous or orzo.
- 6Drain and refresh with cold water.
- 7Once cold, drain again.
- 8Whilst the couscous boils, put the red onion into a bowl and add the lemon juice and a pinch of salt.
- 9Toss together and leave to lightly pickle.
- 10Give it a mix after 5 minutes.
- 11Mix the harissa together with the honey and remaining lemon juice and oil.
- 12Put couscous into a mixing bowl.
- 13Add the squash, parsley, dressing and onions.
- 14Toss together.
- 15Transfer to a serving dish and add the beetroot – this helps keep the colour of everything else.
- 16If you don’t care, mix it all together.
- 17Serve immediately.
Ingredients
- 1 null beetroot, cleaned up and cut into 1cm cubes
- 500 g peeled squash, cut into 2 cm cubes
- 3 tbsp olive oil
- 300 g giant couscous or orzo
- 0.5 null red onion
- 2 null lemon juice
- 1 handful finely chopped parsley leaves
- 2 tbsp rose harissa
- 4 tsp runny honey
- Salt
Equipment
roasting traypanbowlmixing bowlserving dish
Tips
- To keep the color of the salad, add the beetroot last after mixing all other ingredients.
- If you don care about the colors, you can mix it all together.
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