Preparation time is 15minutes
Cook time is 35minutes
Total time is 50minutes
Serve is for 4 people
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 1/2 cup coriander, chopped
- 1kilograms butternut pumpkin
- 4 spring onions, chopped
- 1tablespoons honey
- 1tablespoons preserved lemon, finely chopped (for lemon dressing)
- 2tablespoons dukkah
- 1 pomegranate, arils removed
- 250grams pearl couscous
- 4tablespoons olive oil (save 2tbs for lemon dressing)
- 1tablespoons apple cider vinegar (for lemon dressing)
- 1/3 cup pistachios, chopped
- 1/4 cup sultanas
- 1 clove garlic, crushed
Nutrition per serving
3000kJ
Protein
15.1grams
Sugars
31.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This roast pumpkin salad with pearl couscous and pomegranate makes for a colourful, delicious addition to the table. Serve alongside barbecued lamb, beef or chicken.
Method
Step 1 of 5
Preheat oven to 200°C.
Step 2 of 5
Trim ends from pumpkin. Slice into 2cm-thick slices and lay into a roasting pan. Rub with 1 tbs oil and sprinkle with dukkah. Roast for 20 minutes. Drizzle with honey and roast for another 15 minutes or until tender and golden.
Step 3 of 5
Meanwhile, heat remaining oil in a saucepan. Add garlic, couscous and sultanas. Stir to coat with oil. Pour in 2 1/2 cups boiling water. Cover, reduce heat to low and simmer, stirring twice during cooking, for 10 minutes. Transfer to a bowl. Cool. Add coriander, onion and pistachio. Toss through to combine.
Step 4 of 5
To make the dressing, combine oil, vinegar and lemon. Pour over couscous mixture and toss through. Set aside.
Step 5 of 5
Remove pumpkin from roasting pan. Remove and discard seeds and skin. Dice flesh and add to couscous mixture. Serve topped with pomegranate arils.
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