Anna's Organic Pumpkin Couscous Salad
A wonderful light meal on it's own, or with organic lamb
sausages or cutlets. Alternatively, serve with your leftover festive organic
turkey or ham. Serves 4.
Half an organic pumpkin (butternut or jap)
Organic olive oil
Freshly ground pepper
Sea salt
1.5 cups organic round green beans, with ends removed
2 cups organic couscous
4 cups organic vegetable or chicken stock (or water)
Knob of organic butter
dressing
1.5 cups natural yoghurt
1-2 tsp Herbie's ground cumin
1-2 tbs organic honey
Handful fresh mint, chopped
Preheat oven to 180 - 200 C. Peel the pumpkin, chop into
medium-sized cubes. Drizzle with olive oil, season with salt and pepper and
roast in the oven for approx. 20-30 minutes or until tender and golden brown.
Remove from oven and allow to cool.
While pumpkin is roasting, you can make your dressing. In a
bowl, combine all ingredients and lightly mix with a fork. Add cumin and honey
to taste.
Prepare couscous as per packet instructions. Substitute
water with stock, if you prefer a stronger flavour. Once cooked, add butter and
fluff with fork.
Blanch round green beans. Combine pumpkin and couscous on a
serving plate. Scatter beans and top with yoghurt dressing. Delicious and
nutritious!
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