1butternut squashmedium, peeled and diced into 1 inch pieces
2tablespoonsoil
14ouncediced tomatoesdrained
½cupvegetable broth
1teaspoonsea salt
½teaspoonfreshly ground black pepper
½teaspoonpaprika
½teaspoonginger
½teaspoonturmeric
½teaspooncumin
¼teaspooncinnamon
¼teaspoonall spice
¼teaspooncloves
¼teaspooncayenne
2clovesgarlicfinely minced
14-15ouncechickpeasdrained
1cupbaby spinachLarge handful
4filletsalmon
¼cupcilantrochopped (for topping)
Instructions
Pre-heat the oven to 400 degrees F.
In a small bowl, combine all of the spices (from the sea salt to the cayenne). Set aside.
On a large greased baking tray, spread out the squash and toss with the oil. Stir in the tomatoes, garlic, and stock and sprinkle with half of the seasoning and then toss to coat. Bake for 20 minutes.
Remove from the oven and stir in the chickpeas and spinach. Place the salmon on top of the squash and chickpea mixture and sprinkle the remaining spices over top of the tray. Place back in the oven for 12-15 minutes or until the salmon is cooked through.
While the salmon bakes, cook the couscous according the packing directions. Drain and set aside.
Once done, take the salmon tray out of the oven. Place the salmon fillets on a separate plate and mix the couscous and cilantro into the squash and chickpea mixture.
Spread the mixture evenly among four plates and top with the salmon plus a bit more fresh cilantro if desired.