1. Pre-heat the oven to 200c fan. Chuck the squash into a roasting tray and add the olive oil and plenty of salt. Mix well and roast for 20-25 minutes or until tender and a little crispy.
  2. Meanwhile, boil the giant couscous in a pan of boiling water for 15-20 minutes or until al dente. Adjust the cooking time if using giant couscous or orzo. Drain and refresh with cold water. Once cold, drain again.
  3. Whilst the couscous boils, put the red onion into a bowl and add the lemon juice and a pinch of salt. Toss together and leave to lightly pickle. Give it a mix after 5 minutes.
  4. Mix the harissa together with the honey and remining lemon juice and oil.
  5. Put couscous into a mixing bowl. Add the squash, parsley, dressing and onions. Toss together. Transfer to a serving dish and add the beetroot – this helps keep the colour of everything else. If you don’t care, mix it all together. Serve immediately.


Serves 4-6 as a side

1 beetroot, cleaned up and cut into 1cm cubes (500g approx.)
500g peeled squash, cut int 2 cm cubes
3 tbsp olive oil, plus extra for drizzling
300g giant couscous or orzo
½ red onion
The juice of 2 lemons
A large handful of finely chopped parsley leaves
2 tbsp rose harissa
4 tsp runny honey

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