SERVES: 4
PREP TIME: 10 min
COOK TIME: 30 min
READY TIME: 40
CALORIES: 300 (per serving)
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INGREDIENTS
- 500 g (1 lb) pumpkin, sliced
- Olive oil sea salt
- 1 cup couscous
- 1¼ cups (10 fl oz) boiling water or vegetable stock
- 2 tablespoons butter
- 125 g (4 oz) green beans, trimmed
- 1⁄3 cup mint leaves
DRESSING
- 1/2 cup (4 fl oz) yogurt
- 2 teaspoons ground cumin
- 2 tablespoons chopped mint
- 1 tablespoon honey
INSTRUCTIONS
1 Place pumpkin in a baking dish and toss with a little olive oil and sea salt. Bake in a preheated 200°C (400°F) oven for 30 minutes or until pumpkin is golden and soft. Set aside.
2 Place couscous in a bowl and pour over boiling water or vegetable stock. Add butter to couscous and allow bowl to stand for 5 minutes or until water has been absorbed.
3 Blanch beans in boiling water, drain and cool. Place couscous, pumpkin, beans and mint in a bowl and toss to combine.
4 To make dressing, combine yoghurt, cumin, mint and honey. To serve, place salad on plates and pour over dressing.
NUTRITION FACTS
Calories: 301.2 Kcal
Fat: 4.6 g
Cholesterol: 24.1 mg
Sodium: 322.5 mg
Potassium: 602.4 mg
Carbs: 50.9 g
Protein: 16.9 g
Vitamin A: 16.0 %
Vitamin B-12: 17.3 %
Vitamin B-6: 44.6 %
Vitamin C: 54.4 %
NOTE
Swap pumpkin for leftover roast vegies. Use red kidney beans instead of chickpeas. Use lemon zest and lemon juice instead of orange.