Roasted Pumpkin & Couscous Salad
This is one of my favourite options when asked to ‘bring a salad’. The veggies and couscous make it a little more substantial than a green salad and is a tasty accompaniment to BBQs and grilled meats.
ROASTED PUMPKIN & COUSCOUS SALAD
500g Pumpkin, sliced
1 cup couscous
1 1/4 cups water or vegetable stock
2 tablespoons butter
125g Green beans, trimmed
1/3 cup mint leaves
1/2 cup of plain yoghurt
2 teaspoons ground cumin
2 tablespoons chopped mint
1 tablespoon honey
Place the pumpkin in a baking dish and toss with a little olive oil and sea salt. Bake in a preheated 200 degree C oven for about 30 minutes, until the pumpkin is golden and soft. Set aside.
Place the couscous in a bowl and pour over boiling water or stock. Add butter to couscous and allow bowl to stand for 5 minutes or until the water has been absorbed. Blanch the beans in boiling water, drain and cool.
To make dressing, combine yoghurt, cumin, mint and honey.
Take a platter and top with couscous. Arrange the pumpkin, beans and mint over the top. Just before serving, generously dollop over the dressing.