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Honey Roast Pumpkin And Cous Cous Salad
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
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.