Pearl Couscous & Roasted Pumpkin Salad With A Creamy Pesto Dressing
Pearl Couscous & Roasted Pumkin Salad With A Creamy Pesto Dressing
Ingredients
- 2 cups rocket leaves roughly chopped
- 1.5 cups pearl couscous
- 500 g pumpkin cut into small cubes
- 3/4 cup sun-dried tomatoes roughly chopped
- 60-80 g feta cheese or goats cheese, crumbled
- 1/2 cup almonds toasted (I sed silvered)
Dressing:
- 2 tablespoons pesto store bought or homemade
- 1 tablespoon greek yoghurt
- 1 tablespoon olive oil extra virgin
- 1-3 tablespoons water to reach a thinner consistency
- sea salt
- cracked black pepper
Instructions
- Preheat your oven to 200°C. Place the pumpkin on a baking tray. Drizzle with olive oil (staple), sprinkle with salt and pepper, and toss to coat. Roast in the preheated oven for about 25-30 minutes or until tender and slightly caramelised.
- While the pumpkin is roasting, cook the pearl couscous according to the package instructions. Drain, run under cold water and set aside.
- In a small bowl, combine the pesto, Greek yoghurt and olive oil. Mix together, it will be quite thick, so add a tablespoon of water at a time until you reach a thinner consistency (like that of cream).
- In a large bowl, add the rocket, pearl couscous, roasted pumpkin, sun dried tomatoes, feta and almonds. Pour over half the dressing and toss gently to coat everything evenly. Add the remaining dressing if you think you need it. Season well.
Nutrition
Calories: 2129kcalCarbohydrates: 298gProtein: 76gFat: 78gSaturated Fat: 15gPolyunsaturated Fat: 12gMonounsaturated Fat: 36gTrans Fat: 0.01gCholesterol: 57mgSodium: 1091mgPotassium: 5538mgFiber: 35gSugar: 49gVitamin A: 44145IUVitamin C: 77mgCalcium: 811mgIron: 18mg
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