Couscous Lunch Bowl
This couscous lunch bowl served with roasted butternut squash and beef cubes make for a filling and delicious lunch or dinner bowl!
Ingredients
- 2 servings steak nibbles
Make the couscous
- 1 cup couscous, uncooked/dry
- 1 cup liquid, water or stock water or stock
- ½ teaspoon salt
- 1 tablespoon extra virgin olive oil
Roasted Butternut
- 1 ½ cups roasted butternut squash cleaned and chopped
- 1 tbsp. olive oil
- salt and pepper
- chopped fresh herbs
- kosher salt
Instructions
Cook the couscous
- Boil the liquid (water or stock) While reaching a boil, add salt & pepper. Once it reaches a boil, immediately remove the couscous from the stove and cover tightly with a lid. Leave the couscous to steam for 10 minutes. Use a fork to fluff the couscous up with a talespoon of olive oil. 1 x How to cook couscous.
Roast the butternut
- Preheat the oven to 190 C and roast for 20 to 30 minutes or until fork tender and cooked through. 1 x Roasted butternut recipe
- Serve the couscous with roasted butternut, steak bites, any fat drippings from the pan, your favorite herbs and spices and a dollp of yogurt or sour cream
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