Beetroot couscous with roast squash & feta
4
Points®
Total time: 0 min • Prep: 0 min • Cook: 0 min • Serves: 2 • Difficulty: Easy
Beetroot is one of those veggies that people either love or hate – there’s no in between! If you’re not sure about it, try this idea. You may be surprised...
Ingredients
Olive Oil
1 teaspoon(s)
Beetroot
450 g
Butternut Squash
400 g
Calorie controlled cooking spray
4 spray(s)
Mint, Fresh
1 teaspoon(s)
Dill, Fresh
1 teaspoon(s)
Light feta cheese
75 g
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6.
2
Cut the butternut squash into bite-size chunks and put in a roasting dish. Drizzle with 1⁄2 tbsp olive oil, season and stir to coat. Roast for 35-40 mins or until tender and golden. Set aside to cool.
3
Meanwhile, peel and roughly chop the beetroot. Blitz in a food processor until it resembles couscous.
4
Mist a frying pan with cooking spray and cook the beetroot for 4-5 mins, until just softened. Remove from the heat and set aside to cool.
5
In a large bowl, mix together the cooled beetroot, roasted squash and some chopped fresh mint and dill. Season to taste, then crumble over feta to serve.
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