Roast pumpkin, spinach and pomegrante couscous

A great salad for entertaining, this bright and colourful roast pumpkin, spinach & pomegranate couscous is sure to delight both young and old.

Recipe «Roast pumpkin, spinach and pomegrante couscous» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 800g butternut pumpkin, peeled, cut into 1cm thick chunks, Olive oil spray, 1 1/2 cups boiling water, 1 1/2 cups couscous, 60g baby spinach leaves , 2 tbsp extra virgin olive oil, 1/2 pomegranate, .

Ingredients:

• 800g butternut pumpkin, peeled, cut into 1cm thick chunks 
• Olive oil spray 
• 1 1/2 cups boiling water 
• 1 1/2 cups couscous 
• 60g baby spinach leaves 
• 2 tbsp extra virgin olive oil 
• 1/2 pomegranate, 

Instructions

1. 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.
2. 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.
3. 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.