Roasted Pumpkin & Couscous Salad with Yoghurt and Herbs

Flair pumpkin salad by sprinkling your roasted veggies with paprika. While we haven’t compared every spice blend in Africa, we can safely say that our version adds an unmistakable touch to this easy, flavorsome meal!

Instructions

  1. Preheat the oven to 220°C • Peel the pumpkin and cut into 2cm chunks • Cut the carrot (unpeeled) into 1cm chunks • Cut the red onion into 2cm wedges • Place the pumpkin, onion and carrot on an oven tray lined with baking paper. • Drizzle with olive oil, the honey and season with a good pinch of salt and pepper • Sprinkle with the paprika and toss to coat • Spread in a single layer then roast until tender, 20-25 minutes • Set aside to cool slightly • While the veggies are roasting, finely chop the garlic • Roughly chop the coriander • Pick the mint leaves and roughly chop. In a large bowl, combine the vinegar and olive oil (2 (t) for 2 people / 1 (t) for 4 people) with a pinch of salt and pepper • Set aside.
  2. Heat a large frying pan over a medium-high heat • Add the slivered almonds and pine nuts and toast, tossing, until golden, 3-4 minutes • Transfer to a small bowl • Return the frying pan to a medium-high heat with olive oil (2 (t) for 2 people / 1 (t) for 4 people) and the garlic • Cook, stirring, until fragrant, 1 minute • Transfer to a small bowl • Add the yogurt, coriander, mint and a good pinch of salt and pepper to the garlic oil • Whisk well to combine.
  3. Return the frying pan to a medium-high heat with a drizzle of olive oil • Add the pearl couscous and toast, stirring occasionally, until golden, 1-2 minutes • Add the water and crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people) • Reduce the heat to medium and simmer, stirring occasionally, until the couscous is tender and the water has been absorbed, 10-12 minutes • Add the spinach & rocket mix and pearl couscous to the large bowl with the dressing and toss gently to combine.
  4. Divide the salad between plates and top with the roasted pumpkin, carrot and onion • Top with the herbed yoghurt and sprinkle with the pine nuts and slivered almonds.

Tools you will need:

Kitchen Knife • Chopping Board Baking Paper • Baking Tray Peeler • Large Bowl Large Non-Stick Pan • Small Bowl

Ready In

30 mins

Difficulty

Easy

Yield

Serves 2

Ingredients

  • 500

    Pumpkin ( gr )

  • 1

    Onion ( pc )

  • 1

    Garlic Clove

  • 2

    Mint Leaves ( unit )

  • 50

    Pine Nuts ( gr )

  • 1

    Couscous ( cup )

  • 2

    Carrot ( pc )

  • 1

    Paprika ( T )

  • 1

    Coriander ( unit )

  • 50

    Almond Nuts ( gr )

  • 80

    Yogurt ( gr )

  • 1

    Vegetable Stock Cube ( unit )

  • 80

    Spinach & Rocket Leaves( gr )

  • 2

    Honey ( t )

  • 2

    Vinegar ( t )

  • 1

    Water ( cup )

  • 5

    Olive Oil ( T )

  • Salt and Pepper to taste

Nutritional facts (est. per serving)

Nutrient DV 620kCal