Pumpkin Cous Cous Salad

30 minutes meal · antioxidant · antioxidants · arabian · cold salad

Prep 1

Cous cous is one of those very exotic sounding dishes, but really, it is as simple as possible. I get these quick cooking ones, where I simple add hot water, just enough to cover so it fluffs up on its own. I’ve never seen anything easier than this! I roast the pumpkin first which is literally random chopping and roasting all in one pan, into which later the cous cous goes in along with everything else! Make this as a whole big meal for yourself on it’s own in which case, add in some protein like chickpeas, boiled eggs or whatever! You can also add peppers, beetroots, spring onions, sweet potatoes – you get the gist!

INSTRUCTIONS

1 Preheat the oven to 200C

2 In a mid-size baking pan stir together the pumpkin, onion, garlic, olive oil, salt, pepper, cumin, cinnamon, sweet paprika and honey

3 Roast in the oven for about 15-20 minutes, until the pumpkin has cooked through

4 In the meantime, place the cous cous in a bowl and add salt and pepper

5 Add hot water to the cous cous (adjust as per your liking) and set aside to cook on its own and then fluff up with a fork

6 Chop the cranberries, almonds and mint leaves and set aside

7 Once the pumpkin is cooked through, allow the pan to cool down, stirring the ingredients

8 Add the cous cous mix, along with balsamic vinegar and stir well

9 Add the cranberries, almonds and mint and toss well

10 Serve!

ingredients

2 big slices of pumpkin, chopped into bite-sized pieces
½ onion, slices
2 cloves garlic, chopped
3 tbsp olive oil
Salt and pepper
¼ tsp cumin powder
½ tsp cinnamon powder
1 tsp sweet paprika powder
1 tbsp honey
3 tbsp cous cous (instant)
3 tbsp hot water
Salt + pepper
1 tbsp balsamic vinegar
Handful of cranberries, chopped
Handful of almonds, chopped
Handful of mint, chopped

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