Roasted Pumpkin Couscous Salad
This salad goes with any main course or makes a lovely vegetarian lunch for 4.
700g pumpkin peeled and cut into chunks
60ml olive oil
2 cups couscous
625ml chicken stock
200g mange toute peas, blanched
Preheat the oven to 180C. Place the pumpkin on an oven tray and drizzle with olive oil. Roast for 45 minutes. Remove and allow to cool.
Place the couscous in a bowl, add the hot chicken stock, cover and set aside for 10 minutes. Fluff with a fork. Place on a serving platter and add the vegetables.
Dressing
45ml olive oil
30ml mint finely chopped
60ml lemon juice
15ml honey
salt and pepper to taste
Mix the ingredients well and pour over the salad just before serving.
Decorate with pumpkin seeds.
Variations: substitute the pumpkin with roasted butternut, use chopped parsley in the dressing instead of mint, roasted carrots instead of peas, and add some chopped feta cheese.
700g pumpkin peeled and cut into chunks
60ml olive oil
2 cups couscous
625ml chicken stock
200g mange toute peas, blanched
Preheat the oven to 180C. Place the pumpkin on an oven tray and drizzle with olive oil. Roast for 45 minutes. Remove and allow to cool.
Place the couscous in a bowl, add the hot chicken stock, cover and set aside for 10 minutes. Fluff with a fork. Place on a serving platter and add the vegetables.
Dressing
45ml olive oil
30ml mint finely chopped
60ml lemon juice
15ml honey
salt and pepper to taste
Mix the ingredients well and pour over the salad just before serving.
Decorate with pumpkin seeds.
Variations: substitute the pumpkin with roasted butternut, use chopped parsley in the dressing instead of mint, roasted carrots instead of peas, and add some chopped feta cheese.
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