Roasted Pumpkin Salad with Pearl Couscous
Indulge in this hearty pumpkin salad, perfect for sunny days. This salad boasts a delicious blend of sweetness and tanginess that will leave your taste buds dancing. A great salad for sharing!
Servings: 4-6
Difficulty: Easy
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Gluten-Free Option Available
Ingredients
1 kg of Pumpkin, cut into wedges
4 tablespoons of olive oil
2 tablespoons + 1 teaspoon of Rafiki seasoning
2 tablespoons of maple syrup
1/2 tablespoon of sea salt
250g of uncooked pearl couscous
500ml of warm chicken stock
A handful of chopped mint leaves
2 spring onions, finely chopped
80g of crumbled goat's cheese for serving
Dressing
4 tablespoons of olive oil
2 tablespoons of maple syrup
1 small clove of garlic, minced
Zest of 1 lemon
Juice of 1/2 lemon
A pinch of chili flakes (optional)
Salt and black pepper
Instructions
Preheat your oven to 200c/ 180c fan). Toss the pumpkin wedges in a bowl with olive oil, 2 tablespoons of Rafiki seasoning, 2 tablespoons of maple syrup, and salt until well-coated.
Spread the pumpkin mixture on a baking tray lined with baking paper. Roast in the oven for 25-30 minutes until they turn golden brown. Remove from the oven and let them cool slightly.
While the pumpkin is roasting, place the pearl couscous, warm chicken stock, and the remaining 1 teaspoon of Rafiki seasoning in a pan. Cover and simmer for 10 minutes until all the liquid is absorbed. Stir occasionally. Once cooked, transfer it to a bowl to cool down slightly, and cover it. Fluff it up with a fork before assembling the salad. You might need to use your fingers to separate the pearls.
To make the dressing, combine olive oil, maple syrup, minced garlic, lemon zest & juice, salt, pepper, and a pinch of chili flakes (if using).
Place the cooked couscous on your serving plate, top it with the roasted pumpkin, crumbled goat's cheese, chopped mint leaves, and spring onions. Drizzle generously with the dressing and sprinkle a little extra Rafiki seasoning on top.
This salad is perfect for sharing during leisurely lunches or family BBQ gatherings.
Hints & Tips
Make it gluten-free - by swapping pearl couscous with your favorite gluten-free grains like quinoa or brown rice.
Easy swaps - Feel free to substitute goat's cheese with feta cheese, and spring onions with finely diced red onion.
Serving suggestion - This delightful salad is an excellent addition to family BBQs or extended lunches with friends. It's also perfect for a springtime Sunday roast, and any leftovers make a great lunch during the week.
Portion size - Adjust the portion size by halving the recipe for a smaller serving.
Storage - Store leftovers in the fridge for up to 4 days. This dish is not suitable for freezing.
