Roasted Pumpkin and Corn with Couscous Salad
Soft, delicate and sweet, pumpkin is one of life’s simple pleasures. Pair it with lentils and vegetables and you’ve got a delicious, easy-to-make dish.
Serves: 4
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Roasted Pumpkin and Corn with Couscous Salad
Soft, delicate and sweet, pumpkin is one of life’s simple pleasures. Pair it with lentils and vegetables and you’ve got a delicious, easy-to-make dish.
Servings
Prep time
Cook time
Recipe
Ingredients
- ½ large pumpkin, deseeded & cut into 4 large pieces
- 1 corn cob
- ¼ red cabbage, finely shredded
- 1 red onion, finely sliced
- Few sprigs mint, roughly chopped, plus more to garnish
- 1 cup cooked couscous
- 1 cup cooked chickpeas
- Zest 1 lemon
- Salt & pepper, to taste
-
- Dressing
- 2 tbsp maple syrup
- 2 tbsp apple-cider vinegar
- 2 tsp grain mustard
- ½ tsp ground cumin
Method
- Preheat oven to 200ºC.
- Place pumpkin on tray lined with greaseproof paper. Add corn cob and place in oven. Cook for about 45 mins or until pumpkin is soft.
- Meanwhile, make couscous salad: add cabbage, red onion, mint, couscous, ½ chickpeas and zest to bowl. Season with salt and pepper and mix well.
- Make dressing in separate bowl by mixing all ingredients together.
- To assemble, place couscous salad on platter, add pumpkin and top with corn that has been cut off the cob. Drizzle dressing over pumpkin, garnish with mint and serve.
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