Zesty couscous or quinoa salad with roasted pumpkin and cashews

Author: Niki Bezzant - Founding Editor

Photographer: iStockphoto.com

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Serves: 2

Time to make: 55 mins

Ingredients

More weights & measures

1 cup couscous

½ cup corn sweetcornXkernels

1 red capsicum, finely chopped

600g pumpkin, chopped into small chunks

1 red onion, sliced

6 tablespoons orange juice

2 tablespoons lime juice

1 tablespoon balsamic vinegar

2 tablespoons olive oil

2 tablespoons cashew nuts, toasted

Instructions

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1 Preheat oven to 200°C. Cover couscous with an equal quantity of boiling water or stock in a bowl. Cover and leave for 5 minutes, before fluffing
with a fork.

2 Meanwhile, roast pumpkin and onion slices for about 30 minutes, until soft and tender.

3 Combine juices, vinegar and oil to make the dressing. Combine all other ingredients in a large bowl, add the dressing and toss well to combine. Eat warm or chilled.

Variations

Replace couscous with quinoa: takes about 40 minutes to cook. Add to boiling water or stock in a pot (for every cup of quinoa, use 1 2/3 cups water). Cover and simmer on a low heat for 18-20 minutes. Turn off heat and let stand for 15 minutes, before fluffing with a fork.

Nutrition Info (per serve)

No nutrition information available for this recipe.

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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