Roasted Pumpkin + Zucchini Couscous Salad
| Gluten-free, Vegetarian, Vegan (Opt) |
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Need a new salad recipe? This Roasted Pumpkin & Zucchini Couscous Salad is an easy and filling vegetarian dish that can be enjoyed warm or cold.
Created by @goodnessavenue
INGREDIENTS
- 600 g Pumpkin
- 2 zucchini
- 1 red onion
- 1/4 tsp salt*
- 1 tbsp olive oil*
- 1 cup cous cous pearl*
- 1/2 cup feta cheese
- 1/2 cup parsley chopped
- 3 tbsp toasted sesame seeds*
- 1-2 whole lemons
METHOD
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1. Preheat the oven to 180°C (fan-forced)/ 400°F and line a large baking sheet.
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2. Combine pumpkin, zucchini and red onion. Drizzle with a little olive oil and season with salt and cumin.
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3. Roast for 30 – 40 minutes or until the pumpkin is tender.
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4. Cook couscous according to package directions. You can also use pre-cooked couscous if you have some on hand.
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5. Remove vegetables from the oven.
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6. Add cooked couscous to the bowl with all the veggies, chopped parsley, feta and sesame seeds Squeeze lemon juice over top and toss everything together.
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7. Garnish with extra sesame seeds and enjoy!
Let us know what you think by sharing your creations with #nakedfoods and @nakedfoods, or leave a comment below – and don’t forget to check out @goodnessavenue for more great recipes.
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