Name: Roasted Squash & Herb Cous Cous Salad
Prep time: 5 min
Cook time: 25 min
Yield: 2
Ingredients: Olive oil spray; 400g butternut squash, peeled, deseeded and cut into cubes; ½ a red onion, cut into fine wedges; 2 tsp ras al hanout spice; 100g cous cous; 200ml hot vegetable stock; 75g vegan feta, crumbled; 2 tbsp mint leaves; Zest and juice of ½ an orange; ½ a tin of chickpeas, drained

VMG Recipes