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
How it's done
Mix the squash with the oil, mustard, garlic and salt, spread onto a baking tray lined with baking paper.
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.
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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