Name: Pumpkin couscous salad
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 1
Ingredients: 800g butternut pumpkin, peeled, deseeded; 56.88 gm olive oil; 1 red onion, halved, sliced; 2 garlic cloves, crushed; 5.00 gm ground cumin; 1 tsp ground coriander; 437.50 ml couscous; 446.25 gm vegetable liquid stock, boiling; 150g stuffed green olives; 125.00 ml coriander leaves, chopped; 42.00 gm lemon juice

Pumpkin couscous salad

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Prep Time:
25 minutes

Cook Time:
15 minutes

Total Time:
40 minutes

Delicious pumpkin and couscous salad, ideal for potlucks.

Ingredients:

800g butternut pumpkin, peeled, deseeded
56.88 gm olive oil
1 red onion, halved, sliced
5.00 gm ground cumin
1 tsp ground coriander
437.50 ml couscous
446.25 gm vegetable liquid stock, boiling
150g stuffed green olives
125.00 ml coriander leaves, chopped
42.00 gm lemon juice

Instructions:

Cut the pumpkin into bite-sized 2cm cubes. Boil them in salted water for 10 to 12 minutes or until they are tender. Drain the cooked pumpkin.
In a frying pan over medium heat, heat 2 tablespoons of oil. Add onion and cook until soft for about 2 minutes. Stir in garlic, cumin, and ground coriander, cook for 1 minute. Add pumpkin, toss to coat, and set aside.
In a heatproof bowl, combine couscous and stock. Cover with foil and let it stand for 2 minutes. Fluff the couscous with a fork, then gently mix in the pumpkin, olives, and coriander.
Drizzle the rest of the oil and lemon juice over the salad, gently toss to combine, and serve.

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