ROASTED PUMPKIN AND COUSCOUS SALAD WITH POMEGRANATE AND ROCKET

Simple is good right? Of course it is, in fact with everything that we have gone through in the past year reassessing our needs is vital and simplicity holds the answer. The pandemic has awoken us in realising what is essential and what is not and how living a simple life can bring about peace. Our eating habits should reflect the same. Simple, healthy recipes should be part of your weekly meals. Sometimes we lack inspiration and go back to what we know, but fear not, here I am again with another delicious recipe to add to your list.

When some people hear the word salad, their minds mostly think just boring leafy greens thrown together with other bits and bob tossed in a store bought salad dressing. Prove those people wrong. Your creativity can really be articulated here. Creating a salad with the endless amount of vegetable and fruit we have available today should be a dream, let those creative juices flow.

This roasted pumpkin salad makes a hearty, nutritious meal and those little red pomegranate jewels just make it so much more yum!

Happy cooking

Pri

ROASTED PUMPKIN AND COUSCOUS SALAD WITH POMEGRANATE AND ROCKET

Vegetarian, delicious hearty salad.

Author: Apriena Jugoo Pummer Cuisine: All, Mediterranean Courses: Appetizer, Lunch, Main Course, Side dish

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Prep Time 10 mins Cook Time 35 mins Total Time 45 mins Servings: 4

Ingredients

• 600 g McCain Pumpkin Chunks
• 2 tbsp olive oil
• 1 tsp chilli powder
• 1 tsp ground cumin
• 1 tsp cinnamon powder
• 1 tsp minced garlic
• Salt and pepper to taste
• 100 g rocket
• 1 cup couscous
• 1 bunch chopped spring onions
• 125 g pomegranate seeds
• Mint Lemon and Mustard Dressing :
• 5 tbsp olive oil
• Juice of 1 lemon
• 2 tbsp honey
• 2 tbsp mustard Handful of mint leaves chopped
• Salt and pepper to taste
• Combine all the ingredients for the mint lemon and mustard dressing and mix until well combined.

Instructions

1. Preheat oven to 200 degrees Celsius
2. Lay the pumpkin on a baking tray
3. Drizzle with olive oil and toss with chilli powder, ground cumin, cinnamon powder, garlic, salt and pepper
4. Roast for 25- 30 minutes until the pumpkin is cooked
5. Whilst the pumpkin is roasting, cook the couscous according to package instructions and set aside
6. Combine the pumpkin, couscous, rocket, chopped spring onions and pomegranate and toss well

    
7. Drizzle with the minty dressing and mix well
8. Taste and adjust salt and pepper if needed

Keywords: couscous, easy, healthy, pomegranate, pumpkin, quick, salad, vegetarian