Pumpkin and Cashew Couscous Salad

"I found this recipe in the Australian Good Taste magazine. It is a light salad that is slightly sweet with the cumin coated pumpkin. It goes really well with "Recipe #202651"."
 
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Ready In:
55mins
Ingredients:
9
Serves:
8
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ingredients

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directions

  • Preheat oven to 180°C Place the pumpkin in a roasting pan and drizzle with half the oil. Sprinkle with cumin seeds and season with salt and pepper. Roast in oven, turning occasionally, for 30 minutes or until golden brown and tender. Set aside to cool.
  • Combine the stock and remaining oil in a medium saucepan and bring to the boil over high heat. Remove from heat. Add the couscous while gently stirring with a fork. Cover the saucepan with a lid and set aside for 5 minutes or until all the liquid is absorbed. Use a fork to separate the grains. Transfer the couscous to a large bowl.
  • Add the pumpkin, cashews, dates, coriander and lemon juice to the couscous and gently toss until well combined. Taste and season with salt and pepper.
  • Serve immediately with the Lemon grass prawn (shrimp) skewers with mango mayonnaise.

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RECIPE SUBMITTED BY

Welcome to my 'about me' page. I live on the Gold Coast in Australia with my husband, two dogs and our bird. Since we bought our house over two years ago I have developed a taste for cooking and love this website! I spend countless hours on here saving and printing recipes I plan to try out when I find the time (and get a new kitchen!). Apart from cooking, I enjoy spending time with my husband and two dogs. We have a staffy and a staffy crossed with Alaskan Malamut. I love taking them out for a walk and a run on the beach. They have so much energy and can spend hours chasing after a ball and swimming. But both also love nothing more than cuddling up next to us and getting a scratch behind the ears or on the belly. My favourite cookbook is my maternal grandma's cookbook that she recently gave me. Her younger brother made the book for her when he was young and it has been sticky-taped and stuck together so many times in the last 60 or more years. But I love going through it and reading all the recipes she has written and stuck in there. I love making her recipe for date slice. She used to make it every Saturday and my brother and I used to try and help her and clean out the bowl when she'd finished. My other favourite recipe to cook is my late paternal grandmother's recipe for apple shortcake. I've been making it since I was about 12 years old and I know the recipe off by heart. I've finally started to master rolling out the pastry so it comes out thin and crispy.
 
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