This Pearl Couscous with Roast Pumpkin and Spinach is a great recipe to complement your Christmas dinner. Simply delicious, absolutely nutritious!
Pearl Couscous with Roast Pumpkin and Spinach
A hearty pearl couscous salad with sweet roast pumpkin and fresh spinach.
Course: Recipes, Special OccasionsCuisine: AmericanDifficulty: Easy
Servings
4
servingsPrep time
15
minutesCooking time
25
minutesCalories
320
kcalTotal time
1
hour10
minutes
Cook Mode
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Ingredients
500 gram Jap pumpkin (Winter Squash)-peeled and diced
1 Red Onion-diced
1 tbsp Rice bran oil
2 cups Pearl couscous
2.5 cups Boiled water-(625-ml)
1 tbsp Olive oil-for drizzling
3 large handfuls of English Spinach
1 Salt-a pinch
Directions
- Preheat oven to 180°C (350°F) fan-forced.
- Line a baking tray with baking paper, place pumpkin and red onion on a baking tray, season with salt and drizzle over 1 tablespoon of rice bran oil. Toss and roast for 30 minutes.
- Place couscous in a saucepan, pour over boiling water, season with salt and cover with lid. Simmer for 10 minutes, or until cooked.
- When couscous is cooked, place in a dish, drizzle with a little olive oil, to help separate the couscous, season with salt and gently fluff with a fork. Mix in spinach while the couscous is still hot, as this will allow the spinach to wilt.
- Gently toss through pumpkin and onion.
- Serve warm or at room temperature.
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