Martin Obert
on November 11, 2017
297 views
Butternut squash steaks with houmous and jewelled couscous
This hearty vegan supper features butternut squash as the star attraction. Brushed with fiery harissa and served with protein-rich houmous and a pomegranate and herb-infused couscous, you will want to add this to your meat-free Monday recipe rotation.
Preheat the oven to gas 7, 220°C, fan 200°C. Top and tail the squash, stand it upright on a chopping board and cut in half lengthways. Discard the seeds and pulp. Slice each half lengthways into 4 long pieces about 1/2cm wide. The outer pieces will be slightly thicker so, once cut, lie them flat and slice off the tough skin for a similar-sized steak.
In a mixing bowl, combine the harissa and 2 tbsp oil. Use half to brush both sides of each piece of squash. Transfer to a roasting tray with a rack and roast for 30-35 minutes, until golden and tender.
Meanwhile, prepare the couscous following the pack instructions. Cover and set aside until fluffed up. Add 1 tbsp oil, the lemon zest and juice, chopped mint, and most of the parsley and pomegranate seeds; season and mix.
To serve, put a dollop of houmous on each of 4 plates, add the couscous and top with the squash. Scatter over the remaining herbs and pomegranate seeds. Drizzle with the remaining harissa oil.
Read more at https://realfood.tesco.com/gallery/10-healthy-vegan-recipes.html#FQDKvXqSqwr7Quy0.99
Dimension: 1400 x 919
File Size: 418.08 Kb
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