Savory pumpkin and couscous salad

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http://fantastic-ideas.com/feed?doing_wp_cron= Nutty couscous, spicy sweet pumpkin, juicy orange and refreshing mint, and all melt in the mouth. Delicious and nutritious.
This Moroccan style salad can be serve as breakfast, lunch or dessert. Kids love it for the sweet taste. It make this salad welcome for school lunch box too!

Ingredients

for 4 serves

  • 1 cup dry couscous, or 4 cups cooked couscous
  • 1 kg pumpkin, peeled and cubed
  • 1 sweet orange, peeled and devided to segments
  • 50 g raisins or dried currants or dried cranberries
  • a handful of fresh mint leaves
  • 3 Tbs of maple syrup or honey
  • 3 Tbs Extra Virgin Olive oil
  • 1/2 tsp cinnamon
  • pinch of salt
  • pinch of cayenne pepper

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Directions

Preheat the oven up to 200C.

Put the pumpkin into a baking dish, drizzle with olive oil and mix well. Seal the foil over baking dish and make a couple of holes in the foil with a sharp knife to go out steam. Bake in the oven for half an hour, or until soft and tender. Set aside to cool.

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Meanwhile prepare couscous follow the package instructions.

I used instant couscous.  This is couscous that has already been steamed and dried for us. It only needs to be mixed with boiling water and allowed to sit undisturbed for a few minutes before being ready to eat.

A cup of couscous (I use a measuring cup 235 ml), pour into the pan with a lid, pour a cup of boiling water ( ratio of one to one). Add a pinch of salt, a tablespoon of olive oil (can substitute for butter), gently stir, cover with a lid and leave for 5 minutes. Gently break apart and fluff the cooked couscous with a fork.

Place the couscous, pumpkin, raisins, orange segments and chopped mint leaves in a large bowl. Combine the maple syrup, remaining olive oil, cinnamon, salt and pepper. Mix well with a whisk. Pour it over the couscous and toss gently to combine. Serve warm or chill. Enjoy!

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