Recipe: 500g butternut squash 300g cauliflower 1 tin chickpeas 200g pearl couscous Salt Pepper Cumin Thyme Lime juice Honey Olive oil
Chop squash and cauliflower into cubes. Add chickpeas. Pour over olive oil. Add cumin, salt and pepper. Mix. Bake at 200°C for 25-35 mins.
Cook couscous in boiling water for 8-10 mins. Drain.
Dressing: squeeze half a lime or a full lime worth of juice into a bowl. Add a tablespoon of olive oil and a tablespoon of honey. Add dried thyme to taste. Mix well.
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Recipe:
500g butternut squash
300g cauliflower
1 tin chickpeas
200g pearl couscous
Salt
Pepper
Cumin
Thyme
Lime juice
Honey
Olive oil
Chop squash and cauliflower into cubes. Add chickpeas. Pour over olive oil. Add cumin, salt and pepper. Mix. Bake at 200°C for 25-35 mins.
Cook couscous in boiling water for 8-10 mins. Drain.
Dressing: squeeze half a lime or a full lime worth of juice into a bowl. Add a tablespoon of olive oil and a tablespoon of honey. Add dried thyme to taste. Mix well.
Enjoy the salad hot or cold 🙂