Roasted Squash With Almonds And Pine Nuts - cooking recipe

Ingredients

3 lb winter squash, cut into 1 inch wedges
1/2 cup almonds
2 tbsp pine nuts
10.5 oz couscous
2 cups chicken stock
1 tbsp olive oil
4 tbsp fresh cilantro leaves, chopped
2/3 cup Greek yogurt, to serve

Preparation

Preheat oven to 400\u00b0F. Lightly coat squash with oil and season. Transfer to a baking dish and roast for 45 mins, until tender and browned.
Meanwhile, spread almonds and pine nuts on a baking tray. Toast in oven for 5-7 mins, until golden. Let cool then coarsely chop.
Place couscous in a heatproof bowl. Bring stock and olive oil to a boil then pour over couscous. Cover with plastic wrap and set aside for 10 mins. Fluff and separate grains with a fork. Season.
Distribute couscous between serving plates. Top with roasted squash and sprinkle with nuts and cilantro. Drizzle with yogurt to serve.