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Warm beetroot and chilli pumpkin pearl couscous salad
Warm beetroot and chilli pumpkin pearl couscous salad
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Toasty semolina spheres known as Israeli couscous or Ptitim.
Ingredients:
  • 1.2kg kent pumpkin, seeded, unpeeled, cut into 8 wedges
  • 2 small red onions, peeled, halved crossways
  • 72.80 gm extra virgin olive oil
  • 1/4 tsp chilli flakes
  • 1 bunch beetroot, trimmed, peeled, quartered (see Notes)
  • 250g packet pearl couscous (see Notes)
  • 500.00 gm water, boiling
  • 1/2 small bunch silverbeet, stems removed, leaves roughly chopped
  • 375.00 ml frozen broad beans
  • 100g fetta, crumbled
  • 40.00 ml pine nuts, toasted
  • 5.90 gm wholegrain mustard
  • 40.00 ml red wine vinegar
  • 28.60 gm honey
Instructions:
  • Preheat your oven to 220C (200C fan-forced) and line 2 large baking trays with baking paper.
  • On a tray, arrange the pumpkin and onion cut-side up. Drizzle with half of the oil, sprinkle with salt, pepper, and chilli flakes. On another tray, place the beetroot and drizzle with the remaining oil. Season with salt and pepper.
  • Roast until the pumpkin is golden and the beetroot is tender, approximately 30 minutes.
  • Place couscous in a large saucepan with boiling water. Cover, bring to a boil, then simmer on low for 8 minutes until tender and liquid is absorbed. Let it sit uncovered for 2 minutes before serving.
  • 1. Boil a pot of water over medium-high heat. Quickly blanch silverbeet for 2 minutes until just wilted. Remove with a slotted spoon and place in a sieve over a bowl. 2. In the same pot, cook broad beans for 2 minutes until tender. Drain and peel, discarding skins.
  • In a small saucepan over medium heat, combine oil, mustard, vinegar, and honey. Cook for 2 to 3 minutes, stirring occasionally, until heated through.
  • In a large bowl, mix couscous, silverbeet, and broad beans together. Drizzle half of the dressing over the mixture. Season with salt and pepper, then toss everything together thoroughly. To serve, top the couscous with beetroot, pumpkin wedges, and onion. Drizzle the remaining dressing over the top and finish by sprinkling with fetta and toasted pine nuts.

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