Roast Pumpkin & Couscous Salad
MAKES: Shared plate, 6 generous servings
COOKING TIME: 50 Minutes
PREP TIME: 25 Minutes
TOTAL TIME: 1 Hour, Couscous can be made while the pumpkin is roasting
Ingredients —
Roast Pumpkin
1 x medium size butternut pumpkin. The size will depend on how many people you’re feeding
1/2 cup Remedy Kitchen Superb Seasoning Mix
1/3 cup EVOO
Couscous
1 cup couscous
200ml chicken stock
1/2 cup currants
45ml white wine vinegar
1/2 cup almond silvers, toasted
1/2 cup pumpkin seeds
1 pomegranate
1/2 cup mint, roughly chopped
1/2 cup parsley, roughly chopped
Garish with 1 cup greek yoghurt
Method
STEP 1
Preheat the oven to 180 degrees fan-forced. Line a large baking tray with baking paper. Cut the pumpkin into 1 inch squares. In a large bowl add the pumpkin, superb seasoning mix and evoo. Mix well until all the oil has coated the pumpkin and you can no longer see the powdered effect of the seasoning. Spread evenly across the tray, cook for 45-50 minutes.
STEP 2
Place the couscous into a medium size, flat bottomed bowl. Heat the chicken stock in a saucepan, once bubbling pour over the couscous. Stir, then cover with cling wrap for 10minutes.
Meanwhile, add the currants and the white wine vinegar into a microwave safe dish and heat through for 45 seconds. Allow the currants to sit and absorb the stock while you prepare the rest of the dish.
On a gentle heat toast the almonds and pumpkin seeds, set aside.
Cut the pomegranate in half, place a a large bowl inside the kitchen sink (this will avoid any mess), use a wooden spoon to tap at the outside of the pomegranate to help losen all the seeds.
Lastly, wash and chop roughly the mint and parsley.
STEP 3
In a large bowl add all the couscous ingredients except the pomegranate and greek yoghurt. Toss and transfer to a large serving dish. Layer the pumpkin over the couscous, garnish with yoghurt and pomegranates. You can always leave the yogurt on the side for your guest to add.
Enjoy X