So, I’d like to start this post with a big, fat apology for not posting much lately. Sorry guys. Life has been pretty hectic lately with school, exams, athletics and what not, BUT guess what, schools out (scream and shout!! – gotta love a bit of High School Musical) and exams are over and it’s the summer holidays and what does that mean?? That’s right, I will have more time to make some uber delicious meals so I can post them on this poor neglected blog. Hell yeah!!
And you know while I’m at it I may as well give this blog an update because I feel like it needs some freshening up. After all, it has had the same old theme for nearly a whole year (wow, it’s nearly been a whole year with this blog!!) so you know what they say; new year, new me!
Anyway, as I mentioned before, it’s the holidays so “I will have more time to make some uber delicious meals” – as quoted by yours truly – and I have already lived up to that statement. I mean, I have only been off school for a total of 3 ½ days and I have made so much yummy stuff already, so it looks like these holidays are going to be full of delicious, healthy food!
So the first of my holiday creations that I am going to post is this fabulous pearl (Israeli) cous cous salad, packed full of sweet, honey roasted pumpkin and other delectable goodies! I ate this all by itself for dinner yesterday but it would be really good as a side to some roasted chicken or apricot chicken orr even as a part of a Middle Eastern feast (I’m thinking hummus, baba ganoush, tabbouleh, and koftas – yummm)!!
Roasted Pumpkin & Pearl Cous Cous Salad
Serves 4 or 6 as a side
- 1 butternut pumpkin, diced
- 3 tablespoons honey
- Fresh herbs (e.g. thyme)
- 1 packet pearl cous cous
- ½ red onion, chopped
- 1/3 cup currants
- 1/3 cup dried apricots, diced
- ¼ cup feta, crumbled
- Handful spinach
- Handful fresh mint and parsley, chopped
- ¼ cup pumpkin seeds and slivered almonds each
- ½ teaspoon cinnamon
- ½ teaspoon cumin
- ½ lemon, juice and zested
- Drizzle olive oil
- Salt and pepper
- Preheat oven to 200 degrees C.
- Prepare a baking tray lined with baking paper. Place the pumpkin, honey and herbs on the baking tray and drizzle with a little olive oil. Toss to combine.
- Place in the oven and allow the pumpkin to roast for around 30-40 minutes. Once it is roasted to your liking, take it out of the oven and let to cool.
- Cook the cous cous according to the packet instructions. Once cooked, allow to cool for five minutes.
- In a large bowl combine the cous cous, pumpkin, onion, currants, apricots, feta, spinach and mint and parsley, and pumpkin seeds and almonds.
- Dress the salad with cinnamon, cumin, lemon juice and zest, a drizzle of olive oil, and salt and pepper. Mix the salad together and whallah, it’s ready to serve!