A great salad for entertaining, this bright and colourful roast pumpkin, spinach & pomegranate couscous is sure to delight both young and old.
- Preheat oven to 220C (200C fan-forced). Line a large baking tray with baking paper. Arrange pumpkin in a single layer on tray. Spray oil on all sides. Roast for 25-30 minutes until tender and just blackening on the edges. Remove and set aside to cool slightly.
- Meanwhile, place couscous into a medium heatproof bowl. Pour over boiling water, stir to combine. Cover and set aside for 5 minutes until water is absorbed. Fluff with a fork to separate grains.
- Add pumpkin and spinach to couscous. Drizzle with oil. Season to taste. Gently toss to combine. Sprinkle pomegranate seeds over salad and serve. If preferred, substitute 1/3 cup raisins instead of pomegranate.
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Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set