Pumpkin & Couscous Salad
Ingredients
600 grams McCain Pumpkin Chunks
2 tablespoons olive oil
1 teaspoon chilli powder
1 teaspoon ground cumin
½ teaspoon cinnamon powder
I teaspoon minced garlic
Salt and pepper to taste
100 grams rocket
1 cup couscous
1 bunch chopped spring onions
125 grams pomegranate seeds
Mint, Lemon and Mustard Dressing :
5 tablespoons olive oil
Juice of 1 lemon
2 tablespoons honey
2 tablespoons mustard
Handful of mint leaves chopped
Salt and pepper to taste
Combine all the ingredients and mix until well combined.
Directions
Prep Time: 10 minutes
Cooking Time: 35 minutes
Serves: 4
- Preheat oven to 200 degrees Celsius
- Lay the pumpkin on a baking tray
- Drizzle with olive oil and toss with chilli powder, ground cumin, cinnamon powder, garlic, salt and pepper
- Roast for 25- 30 minutes until the pumpkin is cooked
- Whilst the pumpkin is roasting, cook the couscous according to package instructions and set aside
- Combine the pumpkin, couscous, rocket, chopped spring onions and pomegranate and toss well
- Drizzle with the minty dressing and mix well
- Taste and adjust salt and pepper if needed
