Flecked with nuggets of jewel-coloured roasted peppers, butternut squash, apricots and vivid green fresh herbs, this salad is a super attractive addition to the barbecue table.
The large pearl-like grains of giant couscous make a change from the regular variety and have a pleasing popping texture.
The zingy lemon and warm cinnamon flavours harmonise with the fresh herbs, making it a fabulous partner to grilled meats.
- 500g butternut squash, peeled, deseeded and cut into cubes
- olive oil
- 2 red peppers, each cut into 8 pieces
- 300g packet giant cous cous
- 2 vegetable stock cubes/gel pots
- One small onion, diced and fried
- 75g dried apricots, chopped
- 1 heaped tsp cinnamon
- 1/2 lemon, zest only
- handful fresh mint, leaves picked and chopped
- handful fresh flat leaf parsley, leaves picked and chopped
- handful fresh chives, chopped
1. Preheat oven to 200C/180C fan/gas 6
2. Place the cubes of butternut squash in a bowl, drizzle with olive oil, season with salt and pepper then shake to coat evenly. Scatter onto a baking tray lined with parchment then put in the oven.
3. Add the chunks of red pepper to a separate roasting dish, drizzle with oil, season with salt and pepper, then roast in the oven alongside the butternut squash for 30-35 minutes.
4. Meanwhile make up the giant couscous according to packet instructions - I brought a litre of vegetable stock to the boil, added the grains of couscous and boiled for 8-10 minutes until tender and drained.
5. Stir through a drizzle of olive oil to stop it from sticking then mix in the onion, apricots, cinammon, lemon zest, and fresh herbs.
6. Once the roasted vegetables are done, leave them to cool a little and then carefully mix through the couscous being careful not to break them down too much. You can serve this salad still warm, or it's equally delicious cold if you want to make it in advance.