Roasted Pumpkin and Corn with Couscous Salad
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.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
