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Roasted Pumpkin and Couscous Salad with a Mint, Lemon and Mustard Dressing
Apriena Jugoo Pummer
Vegetarian, delicious hearty salad.
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Prep Time
10
mins
Cook Time
35
mins
Course
Appetizer, Lunch, Main Course, Salad, Side Dish
Cuisine
all, Mediterranean
Servings
4
people
Ingredients
600
grams
McCain Pumpkin Chunks
2
tablespoons
olive oil
1
teaspoon
chilli powder
1
teaspoon
ground cumin
½
teaspoon
cinnamon powder
I teaspoon minced garlic
Salt and pepper to taste
100
grams
rocket
1
cup
couscous
1
bunch chopped spring onions
125
grams
pomegranate seeds
Mint Lemon and Mustard Dressing :
5
tablespoons
olive oil
Juice of 1 lemon
2
tablespoons
honey
2
tablespoons
mustard Handful of mint leaves chopped
Salt and pepper to taste
Combine all the ingredients for the mint
lemon and mustard dressing and mix until well combined.
Instructions
Preheat oven to 200 degrees Celsius
Lay the pumpkin on a baking tray
Drizzle with olive oil and toss with chilli powder, ground cumin, cinnamon powder, garlic, salt and pepper
Roast for 25- 30 minutes until the pumpkin is cooked
Whilst the pumpkin is roasting, cook the couscous according to package instructions and set aside
Combine the pumpkin, couscous, rocket, chopped spring onions and pomegranate and toss well
Drizzle with the minty dressing and mix well
Taste and adjust salt and pepper if needed
Keyword
couscous, easy, healthy, pomegranate, pumpkin, quick, salad, vegetarian