I have made this often. I love it as side to lamb or chicken. The yoghurt dressing is especially delicious and the salad itself is surprisingly very filling.
500 g of pumpkin
olive oil
salt
1 cup of couscous
1 cup of boiling vegtable stock
125 g of snow peas
1/3 cup of mint leaves
1/2 cup of natural yoghurt
2 tsp of cumin
2 tbl of chopped mint
1 tbs honey
Slice pumpkin into large slithers and coat with olive oil and salt. Bake in a pre-heated oven 200 degrees for 30 minutes.
Place couscous in a bowl and pour over boiling stock and cover for 5 minutes. Blanch the snow peas and drain and cool.
Combine the pumpkin, snow peas, coucous and mint and toss. To make the dressing combine the yogurt , cumin, mint and honey and then pour over salad.
Serves: 4
Source: Adapted from Marie Claire Cooking
500 g of pumpkin
olive oil
salt
1 cup of couscous
1 cup of boiling vegtable stock
125 g of snow peas
1/3 cup of mint leaves
1/2 cup of natural yoghurt
2 tsp of cumin
2 tbl of chopped mint
1 tbs honey
Slice pumpkin into large slithers and coat with olive oil and salt. Bake in a pre-heated oven 200 degrees for 30 minutes.
Place couscous in a bowl and pour over boiling stock and cover for 5 minutes. Blanch the snow peas and drain and cool.
Combine the pumpkin, snow peas, coucous and mint and toss. To make the dressing combine the yogurt , cumin, mint and honey and then pour over salad.
Serves: 4
Source: Adapted from Marie Claire Cooking
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