• 1 tbsp olive oil
  • 1 medium onion, sliced
  • 2 cloves garlic, finely chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • pinch ground cinnamon
  • 1 tbsp runny honey
  • 400 g butternut squash flesh, cut into cubes
  • 250 g baby chantenay carrots, halved lengthways
  • 400 g can chickpeas, drained
  • 400 g can chopped tomatoes
  • 300 ml vegetable stock
  • 125 g couscous
  • 150 g baby spinach leaves
  • 3 tbsp natural Greek-style yoghurt


  1. 1

    Heat the oil in a large casserole dish and stir in the onion. Cook for 5 minutes until softened. Stir in the garlic and spices and stir through the honey.

  2. 2

    Add the squash, carrots and chickpeas and stir everything together.

  3. 3

    Tip in the tomatoes and stock, cover with a lid and simmer over a medium heat for about 35-40 minutes. 

  4. 4

    Meanwhile, prepare the couscous to the packet instructions. 

  5. 5

    When the squash and carrots are soft, squash about half of them into the sauce using the back of a wooden spoon to create a thick sauce. Add the spinach and stir in slowly until wilted. Serve with a spoonful of yoghurt and the couscous.

Nutritional Details

Each serving provides
  • Energy 1683kj 402kcal 20%
  • Fat 7.9g 11%
  • Saturates 1.6g 8%
  • Sugars 23.9g 27%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 239kj/57kcal

Each serving provides

63.0g carbohydrate 10.6g fibre 14.3g protein

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