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Honey roasted pumpkin and couscous salad
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Elevate couscous salad with roasted pumpkin, juicy currants, and tangy orange zest.
Ingredients:
  • 600g kent (jap) pumpkin, peeled, cut into 2cm cubes
  • 57.20 gm honey
  • 56.88 gm olive oil
  • 131.25 gm orange juice
  • 250.00 ml couscous
  • 1 tsp finely grated orange rind
  • 40.00 ml currants
  • 168.30 gm chicken style liquid stock
  • 62.50 ml pistachio kernels, toasted, roughly chopped
  • 62.50 ml fresh mint leaves
  • 62.50 ml fresh coriander leaves
Instructions:
  • - Preheat the oven to 200C/180C fan-forced and line a baking tray with baking paper. - In a large bowl, combine the pumpkin with honey and 1 tablespoon of oil. Toss until well coated. - Spread the pumpkin in a single layer on the prepared tray. - Bake for 20 to 25 minutes, turning halfway through, until caramelized and tender.
  • Combine 2 tablespoons of orange juice and the remaining oil in a screw-top jar. Season with your favorite spices, secure the lid tightly, and shake to blend all the flavors together.
  • Place couscous, orange rind, and currants in a large heatproof bowl. In a small saucepan over medium-high heat, bring stock and remaining orange juice to a boil. Remove from heat and pour over couscous mixture. Cover with foil and let it stand for 5 minutes until liquid is absorbed. Fluff couscous with a fork to separate grains before serving.
  • Combine pumpkin, pistachios, mint, coriander, and orange dressing with the couscous mixture, tossing gently to mix. Serve and enjoy!

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