Pumpkin and Cous Cous Salad
Josh Ball
Rated 5.0 stars by 1 users
Category
Dish
Servings
4
Prep Time
15 minutes
Cook Time
20-25 minutes
A total crowd-pleaser. Veggie-packed, colourful and perfect with grilled chicken, salmon or chickpeas. Or let it steal the show as a side all on its own. Give this simple, but delicious salad recipe a go!
Ingredients
-
400 g pumpkin, diced into 2 cm cubes
- 2 tbsp olive oil
- Salt and pepper, to taste
- 2 cups cous cous
- 1 spring onion, finely chopped
- 80 g sun-dried tomatoes, roughly chopped
- 150 g cherry tomatoes, halved
- Handful of fresh coriander, finely chopped
- ¼ red onion, diced
- 120 g feta, crumbled
Directions
Preheat the oven to 200 °C. Toss diced pumpkin with olive oil, salt and pepper, then roast for 20–25 minutes or until golden and tender
- Bring equal parts water or stock to a boil. Stir in cous cous, cover and remove from heat. Let stand for 5 minutes, then fluff with a fork
- To a large bowl, add the cooked cous nous, roasted pumpkin, spring onion, sun-dried tomatoes and cherry tomatoes. Toss gently to combine
- Fold through the coriander, red onion and crumbled feta. Adjust seasoning with salt, pepper and a drizzle of olive oil or lemon juice if desired
- Enjoy warm or chilled
