Warm beetroot and chilli pumpkin pearl couscous salad

Couscous pearls, also known as Israeli couscous, are small balls of toasted semolina flour. In Israel they are called Ptitim.

Recipe «Warm beetroot and chilli pumpkin pearl couscous salad» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author Gomer would need: 1.2kg kent pumpkin, seeded, unpeeled, cut into 8 wedges, 2 small red onions, peeled, halved crossways, 2 tbsp extra virgin olive oil, 1/4 tsp dried chilli flakes, 1 bunch beetroot, trimmed, peeled, quartered , 250g packet pearl couscous, 2 cups water, boiling, 1/2 small bunch silverbeet, stems removed, leaves roughly chopped , 1 1/2 cups frozen broad beans, 100g fetta, crumbled, 2 tbsp pine nuts, toasted, 2 tbsp extra virgin olive oil, 1 tsp wholegrain mustard, 2 tbsp red wine vinegar, 1 tbsp honey.

Ingredients:

• 1.2kg kent pumpkin, seeded, unpeeled, cut into 8 wedges 
• 2 small red onions, peeled, halved crossways 
• 2 tbsp extra virgin olive oil 
• 1/4 tsp dried chilli flakes 
• 1 bunch beetroot, trimmed, peeled, quartered 
• 250g packet pearl couscous 
• 2 cups water, boiling 
• 1/2 small bunch silverbeet, stems removed, leaves roughly chopped 
• 1 1/2 cups frozen broad beans 
• 100g fetta, crumbled 
• 2 tbsp pine nuts, toasted 
• 2 tbsp extra virgin olive oil 
• 1 tsp wholegrain mustard 
• 2 tbsp red wine vinegar 
• 1 tbsp honey 

Instructions

1. Preheat oven to 220C/200C fan-forced. Line 2 large baking trays with baking paper.
2. Place pumpkin on 1 tray. Add onion, cut-side up. Drizzle with 1/2 the oil. Season with salt and pepper. Sprinkle pumpkin with chilli flakes. Place beetroot on remaining tray. Drizzle with remaining oil. Season with salt and pepper.
3. Roast for 30 minutes or until pumpkin is golden and beetroot is tender.
4. Meanwhile, place couscous and boiling water in a large saucepan over high heat. Cover. Bring to the boil. Reduce heat to low. Simmer for 8 minutes or until tender and liquid has absorbed. Remove lid. Stand for 2 minutes.
5. Bring a large saucepan of water to the boil over medium-high heat. Cook silverbeet for 2 minutes or until just wilted. Using a slotted spoon, transfer to a sieve over a bowl. Cook broad beans in same saucepan for 2 minutes or until tender. Drain. Peel broad beans and discard skins.
6. Make Warm Honey Mustard Dressing; Place oil, mustard, vinegar and honey in a small saucepan over medium heat. Cook, stirring occasionally, for 2 to 3 minutes or until heated through.
7. Combine couscous, silverbeet and broad beans in a large bowl. Drizzle with half the dressing. Season with salt and pepper. Toss well to combine. Serve couscous topped with beetroot, pumpkin wedges and onion, drizzle with remaining dressing and sprinkle with fetta and toasted pine nuts.