Pumpkin & cashew couscous salad

Cooking Salads Pumpkin & cashew couscous salad

Youll love this couscous salad which is sweetened by pumpkin and dates and has added crunch from the roasted cashews.

Lables: Vegan Vegetarian Egg free Fish free Lactose free Milk free Shellfish free
  1. Preheat oven to 180°C. Place the pumpkin in a roasting pan and drizzle with half the oil. Sprinkle with cumin seeds and season with salt and pepper. Roast in oven, turning occasionally, for 30 minutes or until golden brown and tender. Set aside to cool.
  2. Combine the stock and remaining oil in a medium saucepan and bring to the boil over high heat. Remove from heat. Add the couscous while stirring with a fork. Cover with a lid and set aside for 5 minutes or until all the liquid is absorbed. Use a fork to separate the grains. Transfer to a large bowl.
  3. Add the pumpkin, cashews, dates, coriander and lemon juice to the couscous and gently toss until well combined. Taste and season with salt and pepper. Serve immediately.

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500g butternut pumpkin, peeled, deseeded, cut into 2cm pieces
2 tbsp olive oil
2 tsp cumin seeds
Salt & freshly ground black pepper
375ml Massel chicken style liquid stock
290g couscous
145g salted roasted cashews
150g fresh dates, pitted, coarsely chopped
1 cup loosely packed coarsely chopped fresh coriander
60ml fresh lemon juice

Adv

Autors
Preparation time
15
Cooking time
35
Difficulty
Medium
Serves
8 people
Method
Baking
Category
Salads
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