Israeli couscous and roasted vegetables come together in this Moroccan cauliflower and pumpkin couscous salad which is sure to be a crowd pleaser. A dollop of yoghurt dressing on top and you are good to go. Packs well for lunch the next day and can easily be prepared ahead of time for a delicious salad without the fuss.
Keyword: pumpkin couscous salad
2cupsdiced butternut pumpkin
½large cauliflowercut into small florets
2tablespoonextra virgin olive oilor cooking oil of choice
1cupIsraeli couscous(also known as pearl couscous)
½cupplain Greek yoghurt
1lemonzested and juiced
1cupcilantro (corriander) sprigs
Preheat the oven to 200C (395F) and line a baking tray with baking paper. Put the diced pumpkin and the cauliflower florets on the tray, drizzle with 2tsp of the olive oil, Moroccan seasoning, salt and pepper and toss to combine. Pop into the oven and roast, turning occasionally for about 20 minutes, or until the pumpkin and cauliflower have a nice golden color to them.
Place the arugula on a large serving plate or salad bowl and pop to the side until ready.
While the veggies are roasting cook the couscous in a large saucepan of boiling water for around 8 minutes, or until tender to the touch. Once cooked, rinse under cold water, drain well and place into a large bowl with 1 teaspoon of olive oil and toss to combine.
Once cooked, add the pumpkin and cauliflower to the couscous mixture in the bowl with the pumpkin seeds, sunflower seeds, almonds, fetta and lemon juice. Toss to combine and then layer on top of the arugula (rocket) on the serving plate.
Mix the lemon zest through the Greek yoghurt. Drizzle the yoghurt mixture over the salad and then sprinkle the cilantro sprigs over the top. Serve and enjoy.
To store: Pop the salad into an airtight container in the fridge and consume within a couple of days.