Couscous & Pumpkin Salad

By vegar

Justin Schofield

Ingredients

• 200 g San Remo cous cous
• 250 ml vegetable stock or water
• 2 tbs. olive oil
• 1/2 butternut pumpkin, dice in to 1cm cubes
• 2 tbs. honey
• 1 tsp. dried chilli flakes
• 1 red onion, chopped finely
• 1/2 telegraph cucumber, deseeded and finely chopped
• 1 can chickpeas, drained
• 1/2 bunch fresh coriander, washed &roughly chopped
• 150 g goats cheese
• Dressing
• 1 tbs. honey
• Juice 1/2 lemon
• 4 tbs. olive oil
• 1 tbs. natural yogurt
• 2 tbs. milk
• Salt, pepper

Preparation

Step 1

For the dressing, mix all the ingredients together.

Pre heat the oven to 180°C.

In a saucepan bring the stock to the boil and pour in the couscous. Stir, remove the pan from the heat and cover until the couscous has absorbed all the liquid and the couscous has swollen. Stir with a fork until the couscous is nice and fluffy. Let it cool

Put the pumpkin on a baking tray and add the chilli, honey and season with salt and pepper. Cook for 10 minutes.

To assemble the salad, add the cooked pumpkin and remaining vegetables to the couscous, along with the chickpeas and dressing. Garnish with goats cheese and coriander