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Ingredients

• 1 butternut squash, about 750 g (1 lb 10 oz), peeled
• 1 red pepper, halved and seeded
• 1 yellow pepper, halved and seeded
• 225 g (8 oz) baby patty pan squashes, halved if large
• 1 orange, unpeeled, cut into large chunks
• 4 bay leaves
• 1 cinnamon stick, halved
• 2 garlic cloves, chopped
• 2 tbsp extra virgin olive oil
• ½ tsp crushed dried chillies (optional)
• Date and sultana couscous:
• 1 tbsp extra virgin olive oil
• 1 onion, finely chopped
• 2 garlic cloves, chopped
• 75 g (2½ oz) stoned dates, chopped
• 75 g (2½ oz) sultanas
• 1 cinnamon stick, halved
• 2 cm (¾ in) piece fresh root ginger, finely chopped
• 150 ml (5 fl oz) dry white wine
• 250 g (8½ oz) couscous
• 1 can chickpeas, about 400 g, drained and rinsed
• 300 ml (10 fl oz) boiling water
• 2 tbsp chopped parsley
• 2 tbsp chopped fresh mint
• juice of 1 orange
• salt and pepper

Description

Wonderfully Exotic And Colourful, This Vegetarian Salad Captures The Flavours Of Ancient Persian Cooking. Dates And Sultanas Are Gently Simmered With Wine, Spices And Garlic, To Flavour Couscous, And Then Topped With Roasted Butternut And Patty Pan Squash

All Recipes UK