This recipe is so easy, yet super tasty. Delicious as a salad on it’s own. Or our favourite is with some Sutton Hoo chicken sausages and a generous spoonful of Purely Guacamole!
1 pot of Purely Couscous
1/2 pot of Purely Kalamata Olives
200g cooked chickpeas
8 cherry tomatoes
1/2 medium butternut squash
handful of rocket
1 clove garlic (optional)
salt and pepper to taste
Peel and chop the butternut squash into 1.5cm cubes, drizzle with rapeseed oil, season with salt and pepper and roast for 30-40 mins at 180oC.
If you like your food garlicky, gently fry a clove or 2 of finely chopped garlic.
Drain and rinse the chickpeas, season with salt and pepper.
Add the olives and the marinade from the olives.
Chop the cherry tomatoes in half and add to the mix.
Add the couscous.
Add the cooked butternut squash and stir well.
Add the rocket leaves.
(You can prepare this in advance and add the rocket leaves just before you serve.)
Purely Couscous, Chickpea, Butternut Squash and Olive Salad