Roast butternut squash with cous cous and vegetables

 

Roast butternut squash with cous cous and vegetables
Serves 6
In this recipe, the flesh is removed from the roasted butternut squash halves and mixed with fried vegetables and cous cous.
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Ingredients
  1. 3 butternut squash, halved and seeds removed
  2. 1 1/2 cups of cous cous
  3. 3 cups of boiling water
  4. 1 onion, finely chopped
  5. 1 red pepper, finely chopped
  6. 1 green pepper, finely chopped
  7. 6 tablespoons fried tomato
  8. grated cheese
  9. oregano
  10. salt
  11. pepper
  12. chopped parsley
Instructions
  1. Heat the oven to 180ºC-200ºC.
  2. Sprinkle the squash halves with oregano and season with salt and pepper and roast until soft.
  3. Meanwhile, heat some oil in a frying pan and gently fry the onions until soft.
  4. Add the chopped red and green pepper and continue frying gently.
  5. Boil some water.
  6. Put the cous cous in a bowl. Season with salt and drizzle over some olive oil. Mix well. Pour over the boiling water. Cover with a plate.
  7. When the squash is cooked, remove from the oven and scoop out the flesh into a bowl.
  8. Add the cous cous, fried tomato and fried vegetables.
  9. Mix well and check for seasoning.
  10. Fill the squash halves with the squash mixture.
  11. Sprinkle over the grated cheese.
  12. Put back in the oven and turn up the oven to 220ºC.
  13. Roast for 20-30 minutes until the cheese is melted and bubbling.
  14. Sprinkle over the parsley.
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Ras el Hanout spice mix

Ras el Hanout spice mix

INGREDIENTS:
1 large onion
1 large red pepper
1 large green pepper
1 courgette
1 aubergine
2 cloves garlic
1/2 litre vegetable stock
1 can chopped tomatoes
400g cooked chick peas
couscous
12 dried figs or prunes
olive oil
salt and pepper

SPICE MIXTURE:
1 teaspoon ground ginger
1/2 teaspoon cardamon seeds
1 teaspoon coriander seeds
1/2 teaspoon ground nutmeg
1/2 teaspoon turmeric
1/2 teaspoon ground black pepper
1/2 teaspoon ground white pepper
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground anise seeds
1/4 teaspoon ground cloves
Grind and combine the spices.

METHOD:
Heat some olive oil in a casserole and gently fry the onion until soft. Add the remaining vegetables and fry for another couple of minutes. When the vegetables are cooked, stir in the spices and the garlic and heat through. Pour in the stock, tinned tomatoes and chickpeas and season with salt and pepper. Bring to the boil and then turn down the heat, cover and simmer.

Put the cous cous into a bowl, season with salt and pepper and pour over a glug of oliv eoil. Pour over boiling water over the couscous to about 1cm above the level of the cous cous and cover with a plate. Leave for about 5-10 minutes for the cous cous to absorb all the water.