Roasted squash with herb couscous

Roasted squash with herb couscous

Total: 1 hr 10 min. | Active: 30 min.
Nutritional value / person: 677 kcal
, Fat: 37 g
, Carbohydrate: 51 g
, Protein: 32 g


4 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Roasted squash

800 squash (e.g. Hokkaido incl. skin) cut into approx. 3 cm slices
2 tbsp olive oil
1 tbsp coarse-grain mustard
2 garlic cloves, squeezed
1 tsp salt


a little oil for frying
500 g minced meat (beef)
½ tsp salt
a little pepper
150 g couscous
½ tsp salt
3 ½ dl water, boiling
1 bunch coriander, finely chopped
1 bunch flat-leaf parsley, finely chopped
½ bunch peppermint, finely chopped

Date salsa

3 tbsp lime juice
4 tbsp olive oil
2 tbsp water
¼ tsp salt
½ tsp chilli flakes (e.g. Fine Food Chile Chipotle)
8 dates, pitted, finely chopped
2 tbsp sunflower seeds, roasted
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How it's done

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Roasted squash

Mix the squash with the oil, mustard, garlic and salt, spread onto a baking tray lined with baking paper.

To roast

Approx. 40 mins. in the centre of an oven preheated to 220°C. Remove the squash and allow to cool slightly.


Heat the oil in a non-stick frying pan. Brown the meat for approx. 4 mins. per batch, season. Mix the couscous and salt in a bowl, pour the boiling water over the top, cover and leave to absorb for approx. 5 mins. Fluff up the couscous with a fork, mix in the meat and herbs. Serve the couscous on a platter, top with the squash.

Date salsa

Whisk together the lime juice, oil and water, season. Mix in the dates and sunflower seeds. Drizzle the date salsa over the squash and couscous.

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