Pumpkin Couscous and Rocket Salad

Couscous, a staple in North African cuisine, is made from semolina wheat and is a great source of carbohydrates.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

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Medium

Pumpkin Couscous and Rocket Salad

Cooking Method: Boiling, Roasting Cuisine: Mediterranean, Middle Eastern Courses: Lunch, Main Course, Salad Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 20 min Rest Time 10 min Total Time 45 mins

Servings: 4 Calories: 1280

Best Season: Fall

Ingredients

Servings

• 400 gram Pumpkin
• 200 gram Couscous
• 100 gram Rocket
• 150 gram Cherry Tomatoes
• 80 gram Red Onion
• 100 gram Feta Cheese
• 50 gram Pine Nuts
• 2 teaspoon Fresh Lemon Juice
• 3 tablespoon Olive Oil
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 20 gram Fresh Mint Leaves

Instructions

1. Preheat the oven to 200°C (400°F). Cut the pumpkin into cubes and toss with 1 tablespoon of olive oil, salt, and black pepper. Roast for 20 minutes or until tender.
2. In a saucepan, bring water to a boil and cook the couscous according to the package instructions. Once cooked, fluff it with a fork.
3. In a large bowl, combine the rocket, cherry tomatoes, red onion, feta cheese, pine nuts, and fresh mint leaves.
4. In a small bowl, whisk together the remaining olive oil, lemon juice, salt, and black pepper to make the dressing.
5. Add the roasted pumpkin and cooked couscous to the salad bowl. Drizzle the dressing over the salad and toss gently to combine.
6. Let the salad rest for 10 minutes to allow the flavors to meld. Serve and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 45g15%

Sugars 8g

Protein 10g20%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.