Garlic roasted squash and beef cous cous salad

Prep Time: 10 mins
Cook Time: 40mins
Serves: 4

Ingredients

1 Butternut Squash
3 garlic cloves
4 tablespoons olive oil
black pepper
1 chicken stock pot
600ml water
250 giant cous cous
juice of half a lemon
1/2 tablespoon crushed chillies
400g left over beef (no leftovers: cook some more!)
50g hazlenuts
1 handful chopped parsley
1 handful coriander

Directions

Preheat the oven to 180C. Peel and cut the squash into bite sized chunks. Place into a roasting tin with the unpeeled garlic cloves, drizzle over 2 tablespoons of the olive oil, stir and season with the black pepper. Roast for 30 minutes and when done remove and leave to cool, taking out the garlic cloves for later. Add the stock to the water and bring to the boil, add the cous cous. Cook for 7-10 minutes (check pack as cous cous comes in many different sizes)

Make a dressing by blending the remaining oil, chillies, lemon juice and garlic puree (from the roasted garlic) pour this over the cous cous and stir to combine. Add in the squash, beef, herbs and walnuts and serve!

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