Couscous grains are made from semolina (coarsely ground durum wheat) or, in
some regions, from coarsely ground barley or millet. It is a great food for
when you are strapped for time due to its short preparation time.
Prep time 15mins
Cooking time 1 hour
Ingredients
1 cup of couscous
½ a stock cube
½ a butternut squash
1 green pepper
1 red pepper
black pepper to season
1 red onion
a squeeze of lime juice
a handful of sunflower seeds
a handful of pine nuts
For the dressing:
½ a mango
2 tbsp mild seeded mustard
2 tbsp apple cider vinegar
2 tsp agave syrup
1 tbsp olive oil
Method
1. Boil 2 ½ cups of water; add the stock cube and dissolve. Then add
the couscous. Take the pot off the heat, cover and let it sit.
2. Peel, deseed and chop up your pumpkin.
3. Deseed peppers and cut into chunks.
4. Peel the onion, take the top off but not the tail. This means you can cut
the onions into chunks with the layers separating.
5. Drizzle the vegetables lightly with olive oil and season with black pepper.
6. Roast for 30mins at 170º or until pumpkin is soft all the way through.
7. Fluff up the couscous so that it is not sticking together.
For the dressing:
1. Take the flesh off the mango
2. Put the mango, mustard, vinegar, agave syrup and olive oil into a blender
and blend until smooth.
To assemble the salad:
1. Put some of the dressing into a mixing bowl.
2. Add the pumpkin, peppers and onions and mix them through the dressing.
3. Add the lime juice.
4. Add some mixed lettuce, seeds and the couscous.
5. Mix and serve.
