Cous Cous Salad


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Ingredients

1 large bowl Serves 10-12 as a side
For the Cous Cous

  • 150g cous cous
  • 1 tsp chilli flakes
  • 20g butter
  • Pinch of salt
  • 150ml boiling water
For the Pumpkin
  • ½ butternut pumpkin
  • 2 tsp ras el hanout
  • 100g pumpkin seeds, roasted
  • 2 avocados, diced
  • ½ head broccoli, finely chopped
  • 200g red grapes, cut in half
  • 1 small pomegranate, seeds (optional)
  • 3 spring onions sliced
  • 1 handful coriander, roughly chopped
  • 1 handful parsley, roughly chopped
  • 1 handful of mint
  • 2 cloves garlic, crushed
  • 1-2 lemons, juiced
  • 3-4 tbsp extra virgin olive oil
  • Salt & pepper

Method


For the Cous Cous


Place the cous cous in a bowl and add the butter, chilli flakes and salt. Add the boiling water and cover with plastic wrap. Allow to sit about 15 minutes and then fluff with a fork. Set aside


For the Pumpkin


Cut the pumpkin into inch cubes and toss in a bowl with a little oil, salt and ras el hanout. Roast in the oven until tender. Allow to cool.


To Assemble


In a large bowl, combine the cous cous, pumpkin, grapes, avocado, broccoli, spring onion, pomegranate and herbs. Combine the garlic, lemon juice, salt, pepper and olive oil and toss over the salad with the pumpkin seeds. Lightly toss together and serve in a serving bowl.          


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