Recipe

Roasted kumara, pine nut and couscous salad

Feb 28, 1975 1:00pm
  • 55 mins cooking
  • Serves 4
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Ingredients

Roasted kumara, pine nut and couscous salad
  • 2 kumara (800g), chopped coarsely
  • 2 tablespoon olive oil
  • 2 clove garlic, sliced thinly
  • 2 1/2 cup (500g) couscous
  • 2 cup (500ml) boiling water
  • 6 green onions, sliced thinly
  • 2/3 cup (100g) roasted pine nuts
  • 1 cup coarsely chopped fresh flat-leaf parsley
Orange dressing
  • 2 teaspoon finely grated orange rind
  • 1/4 cup (60ml) orange juice
  • 2 tablespoon lemon juice
  • 2 teaspoon dijon mustard
  • 1/4 cup (60ml) olive oil

Method

Roasted kumara, pine nut and couscous salad
  • 1
    Preheat oven to 220°C/200°C fan-forced.
  • 2
    Combine kumara and oil on large oven tray. Roast, uncovered, 20 minutes. Stir garlic into kumara; roast, uncovered, until garlic is tender.
  • 3
    Meanwhile, combine couscous with the water in large heatproof bowl, cover; stand about 5 minutes or until liquid is absorbed, fluffing with fork occasionally.
  • 4
    To make orange dressing, combine ingredients in screw-top jar; shake well.
  • 5
    Add kumara mixture, dressing, onion, nuts and parsley to couscous; toss to combine.

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