Sticky Spiced Squash Hummus Bowl

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Spiced Squash Hummus Bowl With Giant Couscous

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

This seasonal hummus bowl is loaded with sticky, spiced squash drizzled with pomegranate molasses, giant couscous and a simple but vibrant herby drizzle.

Ingredients

• 300g hummus
• ½ small butternut squash (about 350–400g)
• 2 tsp ras el hanout
• ½ tsp chilli flakes (optional)
• 1 tbsp sesame seeds
• 1–2 tsp pomegranate molasses
• 100g giant couscous

Herby Drizzle

• 20g parsley
• ½–1 garlic clove
• ½ tbsp nutritional yeast
• ½ lemon (zest and juice)
• 3–4 tbsp olive oil
• 15g nuts or seeds (e.g., flaked almonds, pine nuts, sunflower seeds, or hazelnuts)

Instructions

1. Bring a pot of well-salted water to the boil and cook the giant couscous according to the package instructions. Drain and set aside.
2. Preheat the air fryer to 200°C or the oven to 200°C (fan).
3. Cut the squash in half, scoop out and discard the seeds, then slice it into 2cm rounds. Place the slices in a bowl and sprinkle with ras el hanout, chilli flakes (if using), and plenty of salt and black pepper. Drizzle with olive oil and toss to coat.
4. Air fry the squash for 15 minutes at 200°C or roast in the oven for 35 minutes, turning once. Reserve any leftover olive oil and herbs from the bowl.
5. Once cooked, return the squash to the bowl and toss with pomegranate molasses and additional olive oil if you like, ensuring it is glossy and well seasoned.
6. For the herby drizzle, mince the garlic and finely chop the parsley. Combine in a bowl with the lemon zest and juice, nutritional yeast, olive oil, and your chosen nuts or seeds. Mix well and season with salt and black pepper to taste.
7. Stir a little of the herby drizzle through the couscous to loosen and flavour it.
8. To serve, spoon the hummus into bowls and top with the couscous, spiced squash, and herby drizzle.