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Israeli Couscous Salad and Squash Roasted with Spices, Apples, Feta Cheese, and Spinach
2018-09-07
https://www.metro.ca/userfiles/image/recipes/salade-couscous-israelien-courge-rotie-epices-pommes-fromage-feta-epinards-10923.jpg
PT15M
PT20M
PT35M
For the reduction, bring the Irresistibles organic balsamic vinegar to a boil in a pot and then simmer on medium for 10 to 15 minutes, until you get a syrupy texture.For the squash cubes, coat them in oil and add the spices. Add salt and pepper and bake in the oven at 425ºF for 15 minutes.While the squash bakes, cook the couscous following the instructions on the package. Drain and set aside.When everything is ready, prepare the toppings and seasoning and add them to the couscous with the squash cubes. Drizzle the balsamic reduction on top.Storage:
the couscous can be kept in the fridge for up to 5 days. The reduction can be kept at room temperature for up to 2 weeks or in the fridge up to 1 month.Source: Cuisine Estudiantine
8
2
3
5
1
1 cup Irresistibles organic balsamic vinegar
2 cups squash of your choice cut into small dices
1 tablespoon (15 ml) vegetable oil
1 teaspoon (5 ml) ground cumin
1 teaspoon (5 ml) smoked paprika
1 teaspoon (5 ml) ground coriander
1 teaspoon (5 ml) chili powder
salt and pepper
1 cup israeli couscous
3 tablespoon (45 ml) olive oil
1 teaspoon (5 ml) maple syrup
1 teaspoon (5 ml) sambal oelek
salt and pepper
2 apples cut into small dices
2 cups (500 ml) baby spinach
200 g feta cheese
1/4 cup (60 ml) pumpkin seeds
Israeli Couscous Salad and Squash Roasted with Spices, Apples, Feta Cheese, and Spinach
8
Accompaniments or main courses
0:15
Preparation
0:20
COOKING
0:35
TOTAL TIME
Ingredients
-
1 cup
Irresistibles organic balsamic vinegar
-
2 cups
squash of your choice cut into small dices
-
1 tablespoon
(15 ml)vegetable oil
-
1 teaspoon
(5 ml)ground cumin
-
1 teaspoon
(5 ml)smoked paprika
-
1 teaspoon
(5 ml)ground coriander
-
1 teaspoon
(5 ml)chili powder
-
salt and pepper
-
1 cup
israeli couscous
-
3 tablespoon
(45 ml)olive oil
-
1 teaspoon
(5 ml)maple syrup
-
1 teaspoon
(5 ml)sambal oelek
-
salt and pepper
-
2
apples cut into small dices
-
2 cups
(500 ml)baby spinach
-
200 g
feta cheese
-
1/4 cup
(60 ml)pumpkin seeds
Preparation
For the reduction, bring the Irresistibles organic balsamic vinegar to a boil in a pot and then simmer on medium for 10 to 15 minutes, until you get a syrupy texture.
For the squash cubes, coat them in oil and add the spices. Add salt and pepper and bake in the oven at 425ºF for 15 minutes.
While the squash bakes, cook the couscous following the instructions on the package. Drain and set aside.
When everything is ready, prepare the toppings and seasoning and add them to the couscous with the squash cubes. Drizzle the balsamic reduction on top.
Storage: the couscous can be kept in the fridge for up to 5 days. The reduction can be kept at room temperature for up to 2 weeks or in the fridge up to 1 month.
Source: Cuisine Estudiantine
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
