Honey Roasted Pumpkin And Couscous Salad

Sweet roasted pumpkin, juicy currants and zesty orange juice allow a to hand couscous salad a bold flavour boost.

The ingredient of Honey Roasted Pumpkin And Couscous Salad

• 600g kent jap pumpkin peeled cut into 2cm cubes
• 2 tbsp honey
• 1 4 cup olive oil
• 1 2 cup tawny juice
• 1 cup couscous
• 1 tsp finely grated orangey rind
• 2 tbsp currants
• 2 3 cup massel chicken style liquid addition
• 1 4 cup pistachio kernels toasted regarding chopped
• 1 4 cup roomy mint leaves
• 1 4 cup vivacious coriander leaves

The Instruction of honey roasted pumpkin and couscous salad

• preheat oven to 200c 180c fan forced line a baking tray gone baking paper place pumpkin in a large bowl add honey and 1 tablespoon oil toss to coat place in a single layer approaching prepared tray bake for 20 to 25 minutes turning halfway through cooking or until caramelised and tender
• place 2 tablespoons tawny juice and long lasting oil in a screw top jar season newscaster lid shake to combine
• meanwhile place couscous yellowish brown rind and currants in a large heatproof bowl place deposit and steadfast orange juice in a small saucepan more than medium high heat bring to the boil cut off surgically remove from heat pour higher than couscous mixture cover when foil stand for 5 minutes or until liquid has been absorbed fluff couscous in imitation of a fork to separate grains
• add pumpkin pistachios mint coriander and yellowish brown dressing to couscous mixture gently toss to combine serve

Nutritions of Honey Roasted Pumpkin And Couscous Salad

calories: 492 579 calories
calories: 18 grams fat
calories: 2 5 grams saturated fat
calories: 72 4 grams carbohydrates
calories: n a
calories: n a
calories: 10 3 grams protein
calories: n a
calories: 286 milligrams sodium
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