Detox bowl

Detox bowl

By
From
Superfoods
Serves
1
Cooking time
40 mins
Photographer
Victoria Wall Harris

Ingredients

Quantity Ingredient
300g acorn squash, peeled, deseeded and cut into bite-size chunks
4 tablespoons olive oil, plus extra for drizzling
sea salt flakes
freshly ground black pepper
160g giant couscous, (Israeli)
375ml chicken or vegetable stock
1 tablespoon lemon juice
1 teaspoon dijon mustard
a handful rocket
a handful dried cranberries
a handful pecan nuts, chopped

Method

  1. Preheat the oven to 200°C. Place the squash in a baking tray, drizzle with olive oil and season. Roast for 20–30 minutes, or until tender and slightly caramelised. Place the couscous in a pan, add 1 tablespoon of oil and stir over a medium–high heat until toasted. Add the stock, bring to the boil, then reduce the heat to low and cover. Cook for 15 minutes, or until the stock is absorbed. Whisk together the remaining oil, lemon, mustard and salt and pepper. When the couscous is cooked, remove from the heat, add the rocket and stir through until wilted. Add the dressing, cranberries, pecans and squash.

Contains

  • Vitamin A, B-group, C & E, fibre, carotenoids, flavonoids and other phytochemicals, manganese, copper, fibre

Potential benefits

  • protects against urinary tract infection

    cardiovascular disease

    rheumatoid arthritis

    cell damage & cancer

    lowers cholesterol

    regulates blood sugar

    supports the immune system & healthy skin

    anti-inflammatory
Tags:
healthy
diet
clean eating
good for you
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