Pumpkin Couscous Salad
Pumpkin Couscous Salad - sweet butternut squash salad with chargrilled capsicum, mint & couscous.
Servings 4 as a side
Calories 200kcal
Ingredients
- 600 g butternut pumpkin / butternut squash (1.3lbs) chopped into 2cm / ¾" cubes
- 1 teaspoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ cup dry couscous fine
- ½ cup chopped chargrilled capsicum reserve 1 - 2 tablespoon of packing oil
- ⅓ cup finely sliced shallots / scallions / green onions
- ½ cup fresh mint leaves chopped
- juice of 1 small lemon to taste
- salt & pepper to taste
Instructions
- 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 tablespoon to taste) and lemon juice to taste. Add salt and pepper to taste and serve.
Notes
- I love using the oil that the chargrilled capsicum is marinated in as the dressing. It's cheap and full of flavour!
- I don't wipe out the bowl after I mix the pumpkin and spices, because I don't want to waste the spiced oil that is still in the bowl after you tip out the pumpkin. We want every bit of flavour we can get!
- The cooking time of the pumpkin will depend on what size you chop it. Mine is approximately 2cm (¾") cubes.
- The secret to this being a quick recipe is to do all the other prep (other than chopping and seasoning the pumpkin) while the pumpkin is baking.
Nutrition
Calories: 200kcal