Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 1kilograms Kent pumpkin
- 1/2 red onion
- 4 silverbeet stalks
- 1/3 cup extra virgin olive oil
- 2teaspoons honey
- 2tablespoons red wine vinegar
- 2teaspoons wholegrain mustard
- 100grams feta
- 1 cup pearl couscous
- 1/3 cup macadamias
- 1/2 cup frozen peas
- 500grams plump and juicy whole beetroot
Method
Step 1 of 5
Preheat oven to 240°C/220°C fan-forced. Line a large baking tray with baking paper.
Step 2 of 5
Place pumpkin and beetroot on tray. Drizzle over half the oil, season and bake for 20 minutes or until light golden and tender.
Step 3 of 5
Meanwhile, place couscous and 2 cups boiling water in a medium saucepan over high heat and bring to the boil. Simmer, uncovered, for 10 minutes or until couscous is tender. Drain and return to pan.
Step 4 of 5
Place silverbeet and peas in a heatproof bowl. Cover with boiling water and stand for 2 minutes. Drain, then stir into couscous and season.
Step 5 of 5
Meanwhile, whisk mustard, honey, vinegar and remaining oil in a small bowl. Season. Place couscous mixture on serving plate. Top with vegetables and onion. Spoon over dressing and serve scattered with feta and macadamias.
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