Roasted Squash, Beet & Kale Couscous with Yogurt Dressing & Feta
30 min
Veggie
122380
For 2 Portions
200 g
beet, cooked
140 g
kale
120 g
couscous
60 g
yogurt, plain
50 g
feta cheese
15 g
parsley, fresh
2
red onion
1
lemon
1/2
butternut squash
2 tbsp
olive oil
2 tsp
cumin, ground
2 tsp
chili flake
1/2 clove(s)
garlic
1/4 l
vegetable broth
pepper
salt
1. All set?
2. Preheat oven to 425°F (conventional, recommended) or 400°F (fan).
3. Thoroughly wash squash, peel, halve, remove seeds, and slice.