Monday, February 22, 2016
Roasted pumpkin and capsicum couscous salad
Cous cous is something I forget I have in the pantry. It gets pushed to the back, but I am always glad to see it when I go looking hard enough. It's like finding a long lost friend. I fondly speak to it, "Oh cous cous. Hello. Where have you been?". Yes I am a weirdo.
Here's what I did with my long lost friend. This salad is great warm or cold.
1 cup couscous
1/4 of a butternut pumpkin, diced
1 capsicum, chopped into large dice ( I used a bit of yellow, red and green)
1 tablespoon olive oil
1/4 cup sliced black olives
1/4 preserved lemon, finely sliced
A few finely sliced mint leaves
Place pumpkin and capsicum on a baking tray. Drizzle olive oil over and sprinkle with salt. Bake in a 180 degree oven for 15-20 minutes.
Put a cup of cous cous in a large heatproof jug. Pour 1 cup of boiling water over the cous cous and leave for five minutes.
Stir the cous cous to break it up. Add in the pumpkin, capsicum, olives, preserved lemon, mint and stir to combine.