Sweet roasted pumpkin, juicy currants and zesty orange juice give a simple couscous salad a bold flavour boost.
Ingredients
- 600g kent (jap) pumpkin, peeled, cut into 2cm cubes
- 2 tablespoons honey
- 1/4 cup olive oil
- 1/2 cup orange juice
- 1 cup couscous
- 1 teaspoon finely grated orange rind
- 2 tablespoons currants
- 2/3 cup Massel chicken style liquid stock
- 1/4 cup pistachio kernels, toasted, roughly chopped
- 1/4 cup fresh mint leaves
- 1/4 cup fresh coriander leaves
Method
- Step 1Preheat oven to 200C/180C fan-forced. Line a baking tray with baking paper. Place pumpkin in a large bowl. Add honey and 1 tablespoon oil. Toss to coat. Place, in a single layer, on prepared tray. Bake for 20 to 25 minutes, turning halfway through cooking, or until caramelised and tender.
- Step 2Place 2 tablespoons orange juice and remaining oil in a screw-top jar. Season. Secure lid. Shake to combine.
- Step 3Meanwhile, place couscous, orange rind and currants in a large heatproof bowl. Place stock and remaining orange juice in a small saucepan over medium-high heat. Bring to the boil. Remove from heat. Pour over couscous mixture. Cover with foil. Stand for 5 minutes or until liquid has been absorbed. Fluff couscous with a fork to separate grains.
- Step 4Add pumpkin, pistachios, mint, coriander and orange dressing to couscous mixture. Gently toss to combine. Serve.
Nutrition
2061 kj
Energy
18g
Fat Total
2.5g
Saturated Fat
4.3g
Fibre
10.3g
Protein
286mg
Sodium
72.4g
Carbs (total)
All nutrition values are per serve
- Author: Claire Brookman
- Image credit: Andrew Young
- Publication: Super Food Ideas
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