Butternut, Leak & Spiced Couscous
Serves 4
Ingredients
1 butternut
1 leek
1 red chilli
200g Israeli couscous
2 tsp cinnamon
1 tsp cumin seeds
3 tbsp slithered almonds
3 tbsp olive oil.
Method
Pre heat oven to 180 degrees C. Place butternut in the microwave for 4 minutes to soften the skin. Remove and chop into cubes, slicing off all the skin and removing seeds from the base part. Place on a lined or oiled tray and bake for 5 mins with 2 tbsp of olive oil. While it’s in the oven chop the leek, then after 5 mins add to the oven dish. Finely dice the chilli and sprinkle along with the cumin seeds, place the tray back in the oven. Pour two cups of water into a pot and leave to boil. Pour the couscous and cinnamon into a pan with the last tbsp of olive oil for 1 minute, once the water has boiled pour on top and leave to simmer for 10 mins. Remove veggies from the oven and the cous cous from the heat- there should be no water left. Pour couscous into the veggie tray and stir through. Add the slithered almonds and serve.