Method
- 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.
- 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.
- 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.
- Mix the harissa together with the honey and remining lemon juice and oil.
- 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.
Ingredients
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
Salt
