Pumpkin Couscous Salad - sweet butternut squash salad with chargrilled capsicum, mint & couscous.
Preheat oven to 180c /350f, and line a baking tray with baking paper and set aside.
Add chopped pumpkin (600g/1.3lbs) to a bowl, then add ground cumin (1 tsp) and garlic powder (1 tsp) and mix to coat pumpkin in spices.
Then add olive oil (1 tsp) and mix to coat, then place pumpkin on a lined baking tray (don't wipe out bowl) and bake for 20 to 25 mins or until pumpkin is tender.
Cook couscous (½ cup dry) according to packet directions and set aside.
When pumpkin is cooked, return pumpkin to original bowl. Add cooked couscous and mix gently to combine, then add chargrilled capsicum (½ cup), shallots (⅓ cup) and mint (½ cup) mixing to combine.
Mix through chargrilled capsicum oil (1-2 tbsp to taste) and lemon juice to taste. Add salt and pepper to taste and serve.
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*