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Roasted Squash, Jewelled Bulgur & Zhoug

Roasted Squash, Jewelled Bulgur & Zhoug

Rating
4.5rating out of 5

(911 reviews from our customers)

Prep Time

40 min

Cuisine

Middle Eastern

Bursting with fresh herbs, garlic and citrus, zhoug is Middle Eastern cuisine's answer to a pesto or salsa verde. Serve over roasted squash and bulgur jewelled with nuts and dried cranberries.

Prep Time

40 min

Cuisine

Middle Eastern

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Lemon
1 lemon
bulgur-wheat
150g bulgur wheat †
dried-cranberries
1 bag of dried cranberries (30g)
garlic-clove
1 garlic clove
fresh-coriander
20g coriander
Pistachio-nuts
1 bag of pistachio nuts (25g) †
cumin-seeds
1 tsp cumin seeds
flaked almonds
1 bag of flaked almonds (15g) †
Soy-sauce-sachet
1 soy sauce sachet (15ml) †
green chilli
1 green chilli
Butternut-sqaush
1 whole butternut squash
Chickpeas
1 can of chickpeas (400g)
You Will Need
Pestle & mortar, olive oil, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 lemon
  • 75g bulgur wheat<span class="strong">†</span>
  • 1 bag of dried cranberries (30g)
  • 1 garlic clove
  • 20g coriander
  • 1 bag of pistachio nuts (25g)<span class="strong">†</span>
  • 1 tsp cumin seeds
  • 1 bag of flaked almonds (15g)<span class="strong">†</span>
  • 1 soy sauce sachet (15ml)<span class="strong">†</span>
  • 1 green chilli
  • Whole butternut squash
  • 1 can of chickpeas (400g)
Typical Values per 100g per serving
Energy 564 kJ
134 kcal
2835 kJ
676 kcal
Fat
of which saturates
2.9 g
0.3 g
14.7 g
1.6 g
Carbohydrate
of which sugars
20.3 g
4.8 g
102 g
24 g
Fibre 5.6 g 28.1 g
Protein 5.1 g 25.9 g
Salt 0.25 g 1.24 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 lemon
lemon
75g bulgur wheat
bulgur (gluten)
1 bag of dried cranberries (30g)
cranberries, sugar, sunflower oil
1 garlic clove
garlic
20g coriander
coriander (100%)
1 bag of pistachio nuts (25g)
pistachio nut (100%). May contain peanut, sesame & other nuts
1 tsp cumin seeds
cumin seeds
1 bag of flaked almonds (15g)
almond (nut) 100%. May contain peanut, sesame & other nuts
1 soy sauce sachet (15ml)
water, soya bean, wheat (gluten), salt, alcohol (ethanol)
1 green chilli
green finger chillies (100%)
Whole butternut squash
butternut squash
1 can of chickpeas (400g)
Chickpeas, water, antioxidant: ascorbic acid
Allergens
  • Allergens highlighted by † (gluten, nut, soya)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Peel the butternut squash and cut in half using a sharp knife

Tip: Drizzle the knife with a little olive oil for easier chopping

Scoop out the seeds with a spoon and discard then slice, lengthways, into wedges

Drain and rinse the chickpeas

2

Add the butternut squash wedges to one side of a tray with a drizzle of olive oil and a pinch of salt

Add the drained chickpeas to the other side of the tray (or use a separate tray!) with the soy sauce and a drizzle of olive oil and give it a good mix up

Put the tray in the oven for 25-30 min or until the squash is cooked through and tender and the chickpeas are starting to crisp

3

Meanwhile, boil a kettle

Add the bulgur wheat and dried cranberries to a pot with plenty of boiled water and a pinch of salt

Bring to the boil over a high heat and cook for 7-9 min or until tender with a slight bite

Once cooked, drain and return to the pot

4

Heat a large, dry, wide-based pan (preferably non-stick) over a medium-high heat

Once hot, add the cumin seeds to the pan

Toast for 1-2 min or until fragrant, then transfer the toasted seeds to a pestle & mortar and bash to a fine powder

5

Whilst everything is cooking, peel and roughly chop the garlic

Cut the green chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

Chop the coriander roughly, including the stalks

Cut the lemon[s] in half

6

Add the chopped garlic (don't like raw garlic? Go easy!), chopped chilli (not a fan of spice? Just add a little!) and coriander to the pestle & mortar with a generous pinch of salt and grind to a paste

Add 4 tbsp [8 tbsp] olive oil and the juice of 1/2 [1] lemon and stir it all together – this is your zhoug

7

Add the pistachios and flaked almonds to a separate baking tray and put in the oven for 2-3 min or until golden and toasted

Once toasted, roughly chop the pistachios

Add half of the chopped pistachios and flaked almonds (save the rest for garnish!) to the cooked bulgur, with the juice of the remaining lemon and give it a good mix up – this is your jewelled bulgur

8

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Serve the roasted squash and crispy chickpeas over the jewelled bulgur

Drizzle over the zhoug and garnish with the remaining nuts

Enjoy!

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