Zesty couscous or quinoa salad with roasted pumpkin and cashews
- 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
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.
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.
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