Oven roasted pumpkin and couscous salad with tahini dressing is your next perfect recipe for a weeknight dinner.
Recipe
Prep Time: 10 mins
Cook Time: 30 mins
Yields: 2
Ingredients
1/2 butternut pumpkin, sliced about 2cm thick
1 tablespoon olive oil
1 teaspoon Italian seasonings
1/2 cup couscous
2 cups loosely packed lettuce
1 cup baby spinach
1 tablespoon pumpkin seeds
1 tablespoon ground peanuts
For the Tahini Dressing:
1 tablespoon raw tahini paste
2 tablespoons warm water
1 tablespoon lemon juice
1 tablespoon extra-virgin olive oil
1 tablespoon coconut milk
1 tablespoon maple syrup
pinch of salt
1/2 teaspoon black pepper
Method
Preheat oven to 180°C and line a baking tray with parchment paper. In a bowl toss pumpkin slices with oil and seasonings until evenly coated and arrange on the prepared baking tray. Bake for 25-30 minutes or until golden brown and tender.
Cook couscous according to the package directions. Make the dressing. Place all ingredients in a blender and process until smooth and creamy. Add more water if needed.
Serve roasted pumpkin with couscous, lettuce, spinach, pumpkin seeds and ground peanuts, drizzled over with tahini dressing. Enjoy.
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