You may never encounter a side dish as simple as a warm pumpkin and couscous salad.
A popular staple to many North African Arab dishes, couscous originated in North Africa and spread to France and South America around the 16th century.
It is a great source of antioxidants and can help prevent pre-mature ageing. The presence of selenium in couscous helps the body produce antioxidants necessary to keep us healthy. Additionally, the regular inclusion of couscous in a balanced diet can help regulate blood pressure and heart rate due to the presence of potassium.
- 500 g pumpkin
- 2 tbsp olive oil
- 500 mL of vegetable stock
- 300 g couscous
- ? c sultanas
- ? c freshly chopped coriander
- ? c lemon juice
- Handful of freshly chopped parsley
- Pre-heat the oven to 180 degrees.
- Line a baking tray with greaseproof paper.
- Chop the pumpkin into small consistent size cubes about 2cm wide and place in a bowl.
- Drizzle the olive oil, cinnamon, cumin and salt (to taste) over the pumpkin cubes and mix well.
- Place the pumpkin cubes onto the greaseproof paper and place in oven for 30 minutes or till pumpkin is tender.
- Pour vegetable stock into a saucepan and bring to the boil.
- Once stock boils remove saucepan off heat and stir couscous through with a fork.
- Cover with lid until the couscous has fully absorbed the vegetable stock.
- Stir couscous through with fork again and add sultanas, fresh coriander, lemon juice and pumpkin.
And, finally, serve it to your highly impressed guests.