As the weather gets colder in the transitional months after Summer, Autumnal and Wintery colours are introduced into the kitchen. Pumpkins, polenta, couscous. Pomegranate. Quince, Pears. Apples.
This morning – it is so much cooler in the pre-dawn mornings – pumpkin is roasted until utterly caramelised. Couscous is cooked. And a salad comes together.
Similar dishes include Chargrilled Pumpkin Salad with Labneh and Walnut Salsa, and Couscous with Pinenuts and Sultanas.
Roast Pumpkin Couscous Salad with (or without) Chilli Jam
prep time: 50 mins including preparing and roasting the pumpkin – or you can prepare this beforehand
cook time: 10 mins
0.5 butternut pumpkin, prepared, peeled and roasted – see this recipe for instructions. Cook with or without the garlic – your choice.
1 Tblspn oil reserved from cooking the pumpkin, or good extra virgin olive oil
0.75 cup couscous
1 cup boiling water
parsley, chopped – can use a little or a lot
12 slivered almonds
1 tspn chilli jam (optional)
1 tspn coriander powder
o.5 tspn turmeric powder
half a lemon
Place the couscous in a heatproof bow with a lid and pour over the boiling water. Cover and leave for 10 minutes. Add the oil and fluff the couscous with a fork to separate the grains.
Dice the pumpkin to small-medium sized pieces. If you roasted the pumpkin with garlic, chop the roasted garlic in halves or quarters, depending on the size.
Add the pumpkin, parsley, slivered almonds, coriander powder and turmeric.
If you are using chilli jam (which is optional), add that as well.
Grate some lemon or lime rind into the salad and add a squeeze of juice.
Mix well. Season to taste.
Serve and enjoy.
browse some Pumpkin recipes
- Indian Slightly Sweet and Sour Pumpkin
- Roast Pumpkin Risotto
- Pumpkin and Spinach Terrine
- Kombu Baked Vegetables