Name: Roast pumpkin Cous Cous salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Ingredients: Salad; 1 cup Cous Cous, cooked to packet instructions and cooled; 1 kg pumpkin, peeled chopped into 2cm cubes.; 1 red capsicum, finely sliced; 6 spring onions, finely sliced; ¼ cup sunflower seeds; ¼ cup pine nuts; ¼ cup pepitas; 4 or more sprigs of fresh mint, leaves only, torn; large handful of fresh rocket; ½ cup raisins (optional); Salt & pepper; Dressing; Juice of 1 - 2 lemons; 6 tbsp Extra virgin olive oil; 4 tsp Hot english mustard; 1 tbsp Wholegrain mustard; 3 tbsp maple syrup; pinch of salt; water to thin out if required

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January 17, 2019

As with most of my meals, I wanted this cous cous salad to be vibrant, fresh, hearty, interesting and above all delicious.

I decided to use Cous Cous as it’s so easy to prepare. In fact, some people will be very surprised and thrilled to learn cous cous requires no cooking over the stop top, just 5 minutes with some boiling water mixed in and you’re good to go.

It’s bizarre to think how such a quick, fuss-free and convenient ingredient like cous cous often gets over looked, it certainly does my household but that stops, right now.

I decided to show this humble grain some love, pairing it with roasted pumpkin and red capsicum to add some heartiness and including some hot English mustard, lemon juice and mint for some Zing and added freshness.

I find seeds and nuts to be a great way to bulk up a salad and turn it from side dish into main-meal super star. pumpkin seeds, sunflower seeds and pine nuts are my go-to blend to include in this salad however feel free to mix it up.

You will notice the dressing calls for a little olive oil. For those who prefer to make meals with less oil, you could reduce the amount of oil and include some liquid like water, you may need to taste as you go though as the flavour will vary.

Long gone are the days when salads were made up of tomatoes, lettuce and cucumber. With so many wonderful vegetables and herbs available you really can make an incredibly delicious salad to suit most cuisines and tastes.

If you make this recipe or have an idea for a salad recipe you would like me to create for you, drop me a comment below or let me know on Instagram.

Talitha xx

Yields6 Servings

Prep Time20 minsCook Time20 minsTotal Time40 mins

Salad

1 cup Cous Cous, cooked to packet instructions and cooled

1 kg pumpkin, peeled chopped into 2cm cubes.

1 red capsicum, finely sliced

6 spring onions, finely sliced

¼ cup sunflower seeds

¼ cup pine nuts

¼ cup pepitas

4 or more sprigs of fresh mint, leaves only, torn

large handful of fresh rocket

½ cup raisins (optional)

Salt & pepper

Dressing

Juice of 1 - 2 lemons

6 tbsp Extra virgin olive oil

4 tsp Hot english mustard

1 tbsp Wholegrain mustard

3 tbsp maple syrup

pinch of salt

water to thin out if required

Cook the Cous Cous according to packet instructions then set aside to cool.

Add pumpkin and red capsicum to a lined baking tray (add a small amount of oil if desired) and roast in the oven at 180 degrees for approx. 20 mins or until pumpkin is slightly tender.

Prepare the dressing by adding all ingredients into a small mixing bowl and giving it a good whisk, set aside until you're ready to serve.

Once pumpkin is cooked, add all salad ingredients including the Cous Cous into a large mixing bowl along with as much dressing as deisred, i usually mix in two thirds and reserve the rest for people to extra if desired. Give the salad a good toss so that everything is evenly mixed through.

Serve immediately or separate into lunch boxes ready to serve you when you need a veggie packed meal on the go.

Best eaten within 3 days.

Ingredients