A stunning light and warming plate of mixed greens formula that you can get prepared and into the broiler in a matter of minutes
Fixings
1 butternut squash
1 new green stew
1 tablespoon cumin seeds
5 sprigs of new thyme
olive oil
100 g couscous
2 tablespoons pumpkin seeds
½ a lemon
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Strategy
Preheat the stove to 190ºC/gas 5.
Peel and hack the squash into vast pieces, finely slash the stew, at that point put into a simmering dish.
Disperse over the cumin seeds and thyme sprigs, at that point hurl together with 2 tablespoons of oil. Season with ocean salt and meal for 45 to 50 minutes, or until cooked and daintily brilliant, turning midway.
Place the couscous in a bowl and pour sufficiently over bubbling water to sit 1cm over the couscous. Cover the bowl and leave for 10 minutes.
Toast the pumpkin seeds in a dry skillet.
Reveal and lighten the couscous with a fork, blend in the lemon pizzazz and juice, the broiled squash and 2 tablespoons of oil. Serve scattered with the pumpkin seeds.
yummy
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