Pumpkin and Cous Cous Salad
I had this for lunch today and it was delicious! My adaptation of a recipe in Donna Hay's wonderful 'The New Cook' recipe book. It's the sort of thing I love as it looks (and tastes) as if you've been slaving for ages, but is in fact incredibly easy. An ideal thing to serve for a girls' lunch - I keep saying that with my recipes which is odd because I NEVER do the ladies' lunch thing, but deep down I suppose I must want to. Alternatively, it could make a nice starter, but I enjoyed it simply as a tasty, indulgent, wintry Saturday lunch.
So, you will need:
A chunk of pumpkin
A cup of cous cous
Some green beans (I use frozen)
Some fresh mint
A small pot of natural yoghurt
2 teaspoons ground cumin
1 tablespoon honey
Some more fresh mint
Chop your pumpkin up into mouth-sized bites, about half a centimetre (quarter inch) thick and put in an oven-proof dish with a little olive oil and some salt. Bake in the oven at 200 degrees centigrade (400 fahrenheit) for about thirty minutes, until golden and soft. Remove and cool. Pour a cup of boiling water on your cous cous (the same volume as the grain itself), stir and leave. Blanch your green beans - I simply take my frozen ones, put them in a plastic container and microwave them for three minutes. Allow everything to cool. Next, make your dressing, mixing the cumin , honey and chopped mint into your yoghurt. You could put this into a nice jug because you're going to serve it separately. Finally, combine everything - the pumpkin, cous cous, beans and chopped mint leaves. I happened to have some lambs' lettuce in the fridge, so added that, too.
Suggestion: Next time I might substitute bulghur wheat for the cous cous, as I prefer its nuttier, chewier texture. Quinoa would work, too. You could put some stock into the cous cous / grain mix if you like, though I was happy to leave it out. Enjoy!
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