Tuesday, February 28, 2012

Pumpkin Couscous with Coriander Mayonnaise

Pumpkin Couscous with Coriander Mayonnaise
This salad is one of my favourites and has on occasion been requested by family members when we get together... for tea tonight I am serving this with a pan fried fillet of salmon however you could choose a steak or a cold shredded chicken could be added... remember you are only limited by your imagination, adaptation is creation.  
  • Combine in a small bowl a couple of tablespoons each of olive oil and honey, 1 tablespoon each of ground cumin, cinnamon and cardamom. Toss through approx 1kg of 3cm diced pumpkin and bake on a flat baking paper lined tray, in a 180 oven, turning once for about 30mins.
  • While the pumpkin is baking... bring to the boil 1 cup of vegetable stock. Add 1 cup of couscous. Stir well. Remove from the heat and let it stand with the lid on for a couple of minutes then fluff with a fork and transfer to a large bowl to cool.
  • Stir in the cooled pumpkin, 4 thinly sliced spring onions, about 1/2 cup of pistachio nuts, a couple of large handfuls of rocket leaves or greenery of your choice and lots of coriander leaves picked off the stems.
  • Finally drizzle over the mayonnaise which is made up of 1/2 cup of your favourite mayo, (mine is Praise Whole Egg) 1 tablespoon of finely grated orange rind, 2 tablespoons orange juice, about 1/2 cup of finely chopped coriander including the crunchy stems and salt & pepper to taste.

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