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Member recipe

couscous and butternutsquash salad

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Cooking time

Prep: 10 minutes Cook: 40 minutes

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Serves 2

light and filling salad

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  • 100g couscous
  • butternut squash, peeled, deseeded and diced
  • 4 aspargus
  • 4 vine tomatoes
  • 25g pumpkin seeds
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar


  1. Heat oven to 220c. tip the butternut squash and 1 tbsp of oliveoil into an ovenproof dish and roast for 20 mins. Toss the asparagus and vine tomatoes in with another tbsp of olive oil and return to the oven for 15 mins

  2. Meanwhile cook the couscous according to packet. tip in the veg once done. Add the pumpkin seeds and 1tbsp of balsamic vinegar

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