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Pumpkin & cashew couscous salad
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Delicious couscous salad with sweet pumpkin, dates, and crunchy roasted cashews.
Ingredients:
  • 500g butternut pumpkin, peeled, deseeded, cut into 2cm pieces
  • 2 tsp cumin seeds
  • Salt & freshly ground black pepper
  • 375ml (1 1/2 cups) chicken style liquid stock
  • 290g (1 1/2 cups) couscous
  • 145g (1 cup) salted roasted cashews
  • 150g (1 cup) fresh dates, pitted, coarsely chopped
  • 250.00 ml loosely packed coarsely chopped fresh coriander
  • 60ml (1/4 cup) fresh lemon juice
Instructions:
  • Preheat your oven to 180°C. Place pumpkin in a roasting pan, drizzle with half of the oil, sprinkle with cumin seeds, and season with salt and pepper. Roast for 30 minutes, turning occasionally, until golden brown and tender. Let it cool before serving.
  • In a saucepan, bring the stock and remaining oil to a boil over high heat. Remove from heat, then stir in the couscous. Cover and let it sit for 5 minutes until all liquid is absorbed. Fluff the grains with a fork and transfer to a large bowl.
  • Combine pumpkin, cashews, dates, coriander, and lemon juice with couscous, gently mix until thoroughly incorporated. Season with salt and pepper to taste. Serve promptly.

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