Butternut Squash Steaks with Houmous and Jewelled Couscous Recipe

This hearty vegan supper features butternut squash as the star attraction. Brushed with fiery harissa and served with protein-rich houmous and a pomegranate and herb-infused couscous, you will want to add this to your meat-free Monday recipe rotation.

Serves 4 - 20 mins to prepare and 30-35 mins to cook - 491 calories / serving

1 large butternut squash
4 tbsp harissa paste
2 tbsp olive oil
1 x 200g tub reduced fat houmous
For the jewelled couscous
200g (7oz) couscous
1 tbsp olive oil
1 lemon, zested and juiced
100g (3 1/2oz) mint, leaves finely chopped, a few reserved whole
1 x 100g pack flat-leaf parsley, leaves finely chopped
1 x 80g tub pomegranate seeds

Shop the Ingredients from Tesco Here

Preheat the oven to gas 7, 220°C, fan 200°C. Top and tail the squash, stand it upright on a chopping board and cut in half lengthways. Discard the seeds and pulp. Slice each half lengthways into 4 long pieces about 1/2cm wide. The outer pieces will be slightly thicker so, once cut, lie them flat and slice off the tough skin for a similar-sized steak.

In a mixing bowl, combine the harissa and 2 tbsp oil. Use half to brush both sides of each piece of squash. Transfer to a roasting tray with a rack and roast for 30-35 minutes, until golden and tender.

Meanwhile, prepare the couscous following the pack instructions. Cover and set aside until fluffed up. Add 1 tbsp oil, the lemon zest and juice, chopped mint, and most of the parsley and pomegranate seeds; season and mix.

To serve, put a dollop of houmous on each of 4 plates, add the couscous and top with the squash. Scatter over the remaining herbs and pomegranate seeds. Drizzle with the remaining harissa oil.

Be First to Post Comment !
Post a Comment

Custom Post Signature

Custom Post  Signature