Pearl couscous salad with roasted pumpkin

Pearl couscous salad with roasted pumpkin

Perfect for the fall season and a delicious and quick lunch or light dinner. The salad is quick to put together and if you keep the lettuce separate it's also perfect to take with you for a lunch on the go. The pumpkin can be replaced with sweet potato, depending on the season.

Course Salad

Cuisine Dutch

Keyword pearl couscous, pumpkin

Diet vegetarian

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 832

Author Simone

Ingredients

100 gram pearl couscous
1/2 pumpkin roasted in the oven
50 gram feta
50 gram hazelnuts
50 gram pumpkin seeds/ sunflower seeds
arugula

Dressing

3 tbsp olive oil
1 tbsp balsamic vinegar
juice of 1/2 citroen
salt
pepper

Metric - Us customary

Instructions

Preheat the oven to 200˚C (400˚F) and roast the pumpkin cubes for about 20 minutes.
Cook the pearl couscous according to the package instructions, drain and leave to cool.
Roast the hazelnuts and the seeds in a dry pan.
Put some of the rocket on a plate and add some pieces of pumpkin. Sprinkle some of the pearl couscous over de top and the half of the roasted seeds and nuts.
Make the dressing by combining the ingredients and stir well. Drizzle some over the salad or give separately

Notes

Easy swap: Use sweet potatoes instead of pumpkin
Storing: if you want to store the couscous salad use an airtight container and keep the arugula separate until ready to eat.
Less calories? The nuts add quite a bit of calories to the dish. If you decrease the amount used the calories decrease substantially

Nutrition