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Couscous Salad

Preparation time, 20 mins. Cooking time, 30 mins.

Ingredients Yields Serves 2 - 4

  • 1 cup couscous
  • 1 cup boiling hot water
  • 1/4 cup pine nuts, lightly toasted
  • 2 cups pumpkin or butternut chopped into 2cm chunks
  • 1 red capsicum
  • 1 red onion
  • 1/4 cup chopped fresh parsley
  • 1/4 cup vinegar
  • 3 tablespoons olive oil
  • 2 teaspoons curry powder
  • 1 clove garlic, chopped
  • 2 tablespoons brown sugar

Instructions

Preheat the oven to 190C.
Chop the capsicum and onion into large chunks. Toss the pumpkin, capsicum and onion in 1 tablespoon of olive oil, sprinkle with a little salt and pepper and roast for 30 minutes or until cooked. Remove from oven and set aside.

Put the couscous into a bowl with the boiling hot water. Cover the bowl and set aside for 5 minutes until the couscous has puffed up and has soaked up all the water. Stir the couscous to break up any clumps.

In a small bowl combine the vinegar, 2 tablespoons olive oil, sugar, garlic and curry powder. Stir together well.

Pour the dressing over the couscous. Add the roasted vegetables, pine nuts and parsley. Stir to combine.
Serve warm or chill in the fridge and serve cold, either way it’s delicious!

To avoid using the oven entirely, you can make this salad with raw finely chopped capsicum and red onion. Also, try adding some crumbled feta, dried apricots and pumpkin seeds or add any other nuts, seeds or dried fruits you like.