Pumpkin and Pea Cous Cous Salad
September 8, 2009 mains, salad, vegetarian
I’m going for a sweet flavour by focusing on pumpkin and fresh peas. This one takes slightly longer because of the roast pumpkin, but that leaves you with plenty of time to prepare accompanying dishes.
Serves: 4 as a side
Prep: 15 min
Cook time: 40 min
Ingredients:
1 cup cous cous
Half a Japanese pumpkin
Half a cup of peas
¼ red capsicum diced
¼ yellow capsicum diced
1 shallot finely diced
1 small red chili, seeds removed and sliced
1 teaspoon of veggie stock
1 handful of lemon thyme
1 lug of olive oil
Salt and Pepper to taste
1. Start out by roasting the pumpkin, you want nice pieces, a little smaller than bite sized. You will need to cook this in a moderate oven for about half an hour or so, turning once or twice during this time.
2. Prepare the red and yellow capsicum, the chili and the shallot and place it in a medium to large bowl. Add the lemon thyme leaves, cous cous, veggie stock, salt and pepper.
3. When the pumpkin only has about 10 minutes to go get 1¼ cups of water on the boil. Add the peas and cook for three minutes, then toss over the cous cous salad mixture. Cover allowing to steam for five minutes until the cous cous is soft then fluff and combine with a fork.