Pumpkin Cous Cous Salad
An easy, satisfying and scrumptious vegetarian salad that is healthy too!
Equipment
- 1 Electronic digital scales
- 1 Roasting Tin
Ingredients
- 1 Small-medium firm fleshed pumpkin [Note 1] You want 185 grams for this recipe [6 1/2 ounces]
- 125 grams Cous Cous, raw [ 4 1/2 ounces]
- 50 grams Raw Chickpeas [or 100 grams from a tin or jar, drained and rinsed Garbanzo
- 80-100 grams Feta Cheese, crumbled [3 1/2 ounces] or whatever amount you prefer. I generally like loads of Feta and go for the full 100 g.
- 80 gram Minced Spring Onion [ 3 ounces ] 2 large
- ½ teaspoon Salt to taste
- Generous pinch Ground White Pepper to taste
- Handful Washed Rocket Leaves
- Handful Fresh Coriander Leaves [Cilantro] minced [Note 2] Leaves only. I usually like to save some whole leaves for garnish
- 20 grams Raw pumpkin Seeds, toasted [ 1 Tablespoon] use as much or as little as you like
For the dressing
- 1.5 Tablespoon Pomegranate Molasses
- ½ teaspoon Roast Sesame Oil
- ½ teaspoon Organic Cider Vinegar
- 2 Tablespoon Fresh Lemon Juice
Instructions
- Prepare the Pumpkin
- Using a good sharp, heavy knife, cut the pumpkin in half, vertically from the stem. Lay one half down, cut side on the work surface, and using a sharp filleting knife, cut away the peel, in sections until all the peeling is removed. Repeat on the other half and remove the seeds and string from the cavity.
- Weigh the two halves of the cleaned pumpkin. You will need 185g for this recipe. If you have more than that, you can either prep the amount you require and save the remaining for another use, or use the amount required and roast the remaining [Note 3]
- Cut the pumpkin into 2 cm dice (1 inch) and place in the bottom of a medium saucepan. Cover the pumpkin with water, allowing just a little extra water to cover. Simmer on medium heat for about 20 minutes, or until soft with a little bite [do not overcook, as the texture will be too mushy] drain - reserving the cooking liquid, refresh and set aside.
For the Cous Cous
- Gather and weigh your ingredients
- Place the dried Cous Cous in a medium bowl. Measure out 125ml of the hot reserved cooking liquid to the dried Cous Cous. Cover with a lid [I use a plate if the bowl doesn't have a proper lid] and set aside for at least 15 minutes.
- Cook the chick peas to packet instructions. Drain and refresh NOTE: Skip this step if you are using pre-prepared chick peas.
- Toast the pumpkin seeds in a hot, dry fry pan until toasted and starting to "pop"- shaking the pan frequently; about 5 minutes or until golden brown. Remove from the hot pan and allow to cool [Note 4 ]
To assemble the salad
- Fluff the cous cous with a fork- if it is a bit lumpy, use your fingers to break up the lumps.
- Add the Sweet Potato, Chick Peas, Spring Onion, Salt & Pepper. Mix through and adjust the salt & pepper if needed.
- Whisk together the ingredients for the dressing, and drizzle over the salad and mix thoroughly and stir through the feta cheese and the coriander [if using]
- If serving in a bowl at a buffet or on individual plates, mix through the rocket, sprinkle the toasted pumpkin seeds on top and arrange extra Coriander leaves on top as a garnish.
Notes
Note 1. I use Turks Turban as it has a good, firm flesh. Basic orange pumpkins used for carving at Halloween are too watery and stringy to cook/bake with and usually don't have the intense flavours of other varieties.
Note 2. Adding a bit of minced mint with the coriander works well. I use 1/4 of mint to the coriander
Note 3. As you have already skinned the pumpkin, wrap the remaining pumpkin in foil, and place in a roasting tin. Pop into a preheated oven of 210c [approx 410F] for about 40 minutes or so [depending on the quantity] or until soft throughout, Once cooled, you can puree it and freeze for other uses for up to a month.
Note 4. Roasted pumpkin seeds can be stored in an air tight container for up to 3 days, before going stale.