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Roast pumpkin, spinach and pomegrante couscous
Roast pumpkin, spinach and pomegrante couscous
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Vibrant roasted pumpkin, spinach, and pomegranate couscous salad perfect for any gathering.
Ingredients:
  • 800g butternut pumpkin, peeled, cut into 1cm thick chunks
  • Olive oil spray
  • 375.00 gm boiling water
  • 375.00 ml couscous
  • 60g baby spinach leaves
  • 36.40 gm extra virgin olive oil
  • 1/2 pomegranate, (about 1/3 cup seeds)
Instructions:
  • 1. Preheat the oven to 220C (200C fan-forced). Line a large baking tray with baking paper. 2. Spread pumpkin in a single layer on the tray and generously coat all sides with oil. 3. Roast for 25-30 minutes until tender and slightly caramelized on the edges. 4. Remove from the oven and let it cool slightly before using.
  • Place couscous in a bowl, pour boiling water over it, stir to combine. Cover and let sit for 5 minutes until water is absorbed. Fluff with a fork before serving.
  • Combine couscous with vibrant pumpkin and nutritious spinach. Drizzle with oil, season to taste, and gently toss to mix. Finish with a burst of flavor by sprinkling pomegranate seeds on top, or for a twist, use 1/3 cup of raisins instead. Serve and enjoy!

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