Roasted Pumpkin & Pearl Cous Cous Salad

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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)!!

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Recipe

Roasted Pumpkin & Pearl Cous Cous Salad

Serves 4 or 6 as a side

Ingredients:

  • 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

Method:

  1. Preheat oven to 200 degrees C.
  2. 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.
  3. 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.
  4. Cook the cous cous according to the packet instructions. Once cooked, allow to cool for five minutes.
  5. In a large bowl combine the cous cous, pumpkin, onion, currants, apricots, feta, spinach and mint and parsley, and pumpkin seeds and almonds.
  6. 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!

Enjoy!

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