Dinner for 6

Roasted Squash Couscous Salad

Name: Roasted Squash Couscous Salad
Total time: 60 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 1/2 large crown prince or kabocha squash; 40 g honey; 40 ml olive oil plus 1 tbsp; 1 tsp aleppo chilli flakes; 1/2 tsp ground turmeric; 2 tsp cumin seeds; 2 cloves garlic finely grated; 50 g blanched hazelnuts; 200 g giant couscous; 200 g cavolo nero leaves stripped from the stalks; 10 g flat-leaf parsley finely chopped; 100 ml tahini; 25 g ginger roughly chopped; 100 g greek yogurt; 1 lemon juiced

Roasted squash and spiced couscous are combined with greens, hazelnuts, and a creamy ginger tahini dressing.

Typical price

$6.92for 4 servings

$1.73 per serving$6.92 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: bbcgoodfood.com

60 minstart to table
Mediumdifficulty
6servings as written
$typical cost tier

Middle Eastern Vegetarian Budget Family Lunches Dinners Back to school Cold-weather comfort Fall Winter

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Winter squash (butternut, spaghetti)$1.29/lb typical	1.25 lb	$1.61Typical price
Garlic$0.75 each typical	0.25	$0.15Typical price
Nuts and seeds$0.70/oz typical	1.75 oz	$1.23Typical price
Quinoa, couscous, barley$0.20/oz typical	7 oz	$1.41Typical price
Romaine and salad greens$2.49 each typical	0.75	$1.76Typical price
Fresh herbs (cilantro, parsley, basil)$1.49 each typical	0.25	$0.26Typical price
Fresh ginger$0.40/oz typical	1 oz	$0.35Typical price
Sour cream or plain yogurt$0.14/oz typical	3.5 oz	$0.49Typical price
Lemons and limes$0.60 each typical	1	$0.60Typical price
Total for the servings shown		$10.38

Pantry staples you likely have

Honey or maple syrupOlive and cooking oilDried herbs, spices and seasoning blendsAsian sauces and pastes

Not included in the cost.

Ingredients

1/2 large crown prince or kabocha squash
40 g honey
40 ml olive oil plus 1 tbsp
1 tsp aleppo chilli flakes
1/2 tsp ground turmeric
2 tsp cumin seeds
2 cloves garlic finely grated
50 g blanched hazelnuts
200 g giant couscous
200 g cavolo nero leaves stripped from the stalks
10 g flat-leaf parsley finely chopped
100 ml tahini
25 g ginger roughly chopped
100 g greek yogurt
1 lemon juiced

Steps

Heat the oven to 425 F.
Cut the squash into wedges and toss it with 40 ml olive oil, honey, chili flakes, turmeric, cumin seeds, and garlic.
Roast the squash on a large baking sheet for 30 to 35 minutes, turning once.
Cook the giant couscous in a pot of salted water for 10 to 12 minutes, then drain it.
Warm 1 tablespoon olive oil in a large skillet, cook the cavolo nero for 5 minutes, and stir in the couscous and parsley.
Whisk the tahini, ginger, yogurt, lemon juice, and enough water to make a pourable dressing.
Toss the couscous mixture with the squash, hazelnuts, and dressing.