Friday, 17 April 2015

Maize Cous Cous & Roasted Squash Salad

I used to absolutely LOVE cous cous and when I found out I couldn't have it anymore I was slightly gutted. But, then I found maize cous cous which tastes virtually the same and has the same texture as normal cous cous but of course contains no gluten.
The combination of all the different textures and flavours in this dish is just right.

What you'll need:

-50g Maize cous cous
-1 Butternut squash
-1/2 Ripe avocado
-Mixed cherry tomatoes (Yellow, Orange & Red)
-A handful of rocket
-Olive oil and Salt & Pepper for seasoning

How to make:
Pre-heat your oven to 190 fan.

For the butternut squash (I roasted it but steaming it is just as good) - cut up the butternut squash into cubes (not too thick otherwise they will take even longer to cook) place onto a baking tray with a drizzle of olive oil. It takes around 45-1hour for the squash to soften completely - cook for longer if required until softened.
For the maize cous cous - place about 75ml of water into a saucepan and boil, once the water has come to the boil, add in the cous cous and stir. Allow the cous cous to soak up all the water for about 5-6mins; it will turn fluffy and soft when it is ready. Take it off the heat and allow to cool a little before adding some olive oil and salt and pepper for seasoning. Then quite simply chop up your avocado and tomatoes, grab a handful of rocket and add the squash all to the cous cous.

Lovely dish for summer - can be served either hot or cold and would also be great with a hint of spice if you fancy it!


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