Thursday, June 2, 2016

Roast Pumpkin with Pearl Couscous

Shout out once again to the Woolworths "Fresh" magazine. Perhaps I could get a job as the local promoter! This recipe turned out way better than I expected and was absolutely delicious and once again simple to pull together. Truly a salad that will impress your guests.
The recipe below is ideal for two or three people.

*Bake a half a butter nut pumpkin that has been sliced in think slices, oiled and sprinkled with dukkah for about 15 minutes. Then drizzle with honey and bake for a further 10 minutes.
*Meanwhile heat a dash of olive oil in a small saucepan and gently fry off a crushed clove of garlic. Then add 125 grams of pearl couscous and 1/2 cup of sultanas stir to coat in oil and finally add 1 and 1/4 cups of hot water and simmer gently, stirring a couple of times to make sure it's not sticking until all the liquid has absorbed. When cooked transfer to a large bowl to cool.
*When cool stir through a handful of chopped coriander ... the same of sliced spring onions and finally some chopped pistachios and the chunky diced pumpkin.
*Finally finish off this salad with a dressing made from lemon zest a couple of tbs of olive oil, lemon juice and apple cider vinegar ... pomegranate arils for a burst of sweetness! (If you need to know how to seperate them out easily send me a message ) ☺

4 comments:

  1. I just loved it ...what a fabulous combination of sweet& sour and mix that with almost caramalised pumpkin and light and fluffy cous cous...a fabulous combination

    ReplyDelete
  2. I just loved it ...what a fabulous combination of sweet& sour and mix that with almost caramalised pumpkin and light and fluffy cous cous...a fabulous combination

    ReplyDelete
  3. Thank you for your comment ... ☺

    ReplyDelete
  4. Thank you for your comment ... ☺

    ReplyDelete

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