Recipe

Pumpkin and spinach couscous salad

Jul 31, 1976 2:00pm
  • 35 mins cooking
  • Serves 4
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Ingredients

Pumpkin and spinach couscous salad
  • 1/4 cup basil pesto
  • 500 gram pumpkin, peeled and cut into 1.5cm cubes
  • 1 cup couscous
  • 1 teaspoon oil
  • 1 cup boiling water
  • 60 gram baby spinach leaves
  • 1/3 cup pine nuts, toasted
  • 1/2 cup light italian dressing

Method

Pumpkin and spinach couscous salad
  • 1
    Boil, steam or microwave pumpkin until just tender (do not overcook). Drain and set aside to cool. Place couscous in a large saucepan, add oil and boiling water, stand covered for 2-3 minutes until couscous swells and absorbs water. Place saucepan over a low heat and stir with a fork for a few minutes to separate grains. Transfer couscous to a large bowl, cool, then stir in pumpkin, baby spinach and pine nuts.
  • 2
    Whisk the pesto and Italian dressing in a bowl, to combine then add to couscous salad and toss gently.

Notes

Salad can be prepared several hours ahead and kept, covered, in the refrigerator.

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