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Honey Roast Pumpkin And Cous Cous Salad

Honey-Roast Pumpkin and Cous Cous salad

Honey-Roast Pumpkin and Cous Cous salad

A filling, comforting and naturally sweet salad that brings together the smooth Autumn flavours of pumpkin. Wonderful on it's own or served as an accompaniment to grilled fish or salmon!

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Ingredients

  • 600g pumpkin, peeled, cut into 2cm cubes

  • 2 tablespoons honey

  • 1/4 cup Rapeseed oil

  • 1/2 cup orange juice

  • 1 cup couscous

  • 1 teaspoon finely grated orange rind

  • 2 tablespoons currants

  • 2/3 cup chicken stock

  • 1/4 cup pistachios roughly chopped

  • 1/4 cup fresh mint leaves

  • 1/4 cup fresh coriander leaves

  • Course

    CourseSnack Starter

  • Serves

    Serves4-6

  • Time

    Time50 minutes

  • Difficulty

    DifficultyBeginner

Method

Preheat oven to 200C/180C. Line a baking tray with baking paper.

Place pumpkin in a large bowl. Add honey and 1 tablespoon oil. Toss to coat.

Place pumpkin in a single layer, on the prepared tray. Bake for 20 to 25 minutes, turning halfway through cooking, or until caramelised and tender.

Place 2 tablespoons orange juice and remaining oil in a screw-top jar. Season. Secure lid and shake to combine.

Meanwhile, place couscous, orange rind and currants in a large heatproof bowl.

Place stock and remaining orange juice in a small saucepan over medium-high heat. Bring to the boil then remove from heat.

Pour the liquid over the couscous mixture. Cover the bowl with foil. Leave to stand for 5 minutes or until the liquid has been absorbed.

Fluff the couscous with a fork to separate the grains.

Add pumpkin, pistachios, mint, coriander and orange dressing to couscous mixture. Gently toss to combine.

Serve as a main meal salad or as a side dish with chicken or salmon. 

Method

Preheat oven to 200C/180C. Line a baking tray with baking paper.

Place pumpkin in a large bowl. Add honey and 1 tablespoon oil. Toss to coat.

Place pumpkin in a single layer, on the prepared tray. Bake for 20 to 25 minutes, turning halfway through cooking, or until caramelised and tender.

Place 2 tablespoons orange juice and remaining oil in a screw-top jar. Season. Secure lid and shake to combine.

Meanwhile, place couscous, orange rind and currants in a large heatproof bowl.

Place stock and remaining orange juice in a small saucepan over medium-high heat. Bring to the boil then remove from heat.

Pour the liquid over the couscous mixture. Cover the bowl with foil. Leave to stand for 5 minutes or until the liquid has been absorbed.

Fluff the couscous with a fork to separate the grains.

Add pumpkin, pistachios, mint, coriander and orange dressing to couscous mixture. Gently toss to combine.

Serve as a main meal salad or as a side dish with chicken or salmon. 

Used in this Recipe

  • Deise Honey 340g

    Deise Honey 340g

    €7.95

  • Ardkeen Quality Food Store White Coucous 500g

    Ardkeen Quality Food Store White Coucous 500g

    €1.77

  • Second Nature Oils Organic Rapeseed Oil 500ml

    Second Nature Oils Organic Rapeseed Oil 500ml

    €6.55

  • Kallo Organic Chicken Stock Cube 66g

    Kallo Organic Chicken Stock Cube 66g

    €2.15

  • Ardkeen Quality Food Store Wholewheat Couscous 500g

    Ardkeen Quality Food Store Wholewheat Couscous 500g

    €2.54

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