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.
Ingredients
- 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
- 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.
- In a saucepan, bring water to a boil and cook the couscous according to the package instructions. Once cooked, fluff it with a fork.
- In a large bowl, combine the rocket, cherry tomatoes, red onion, feta cheese, pine nuts, and fresh mint leaves.
- In a small bowl, whisk together the remaining olive oil, lemon juice, salt, and black pepper to make the dressing.
- Add the roasted pumpkin and cooked couscous to the salad bowl. Drizzle the dressing over the salad and toss gently to combine.
- Let the salad rest for 10 minutes to allow the flavors to meld. Serve and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 45g15%
- Sugars 8g
- Protein 10g20%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.