Lukewarm Pumpkin and Couscous Salad
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 0.5 ½ cup couscous
- 1 cup vegetable broth
- 400 g pumpkin meat
- 1 bunch spring onion (s)
- 1 large onion (s)
- 200 g canned chickpeas
- 2 tablespoons oil
- salt
- Pepper, freshly ground
- 100 g feta cheese
- 1 handful iceberg lettuce or romaine lettuce
- some balsamic vinegar
Print Recipe
Pin Recipe Instructions
- Pour the boiling vegetable stock over the couscous in a bowl and let it swell according to the instructions on the packet. Fluff with a fork and let cool.
- Dice the pumpkin flesh. Roughly dice the onion or cut into wedges. Cut the whites of the spring onions into pieces approx. 3 cm long. Put the chickpeas in a colander, rinse and drain well.
- Mix the chickpeas, pumpkin, spring onion and onion with 2 tablespoons of oil, place on a baking sheet lined with baking paper or in a flat dish and bake in a preheated oven at 200 ° C for about 20-30 minutes until the pumpkin and onion are soft. Turn the vegetables 2-3 times in between.
- While the vegetables are cooking, wash, dry and cut the lettuce into strips. Add the vegetables to the couscous and mix together. Add lettuce, crumbled feta and approx. 2 - 3 tablespoons of vinegar, mix and season with salt and freshly ground pepper. Lemon or orange pepper also goes well.
- Spread on plates and serve warm.
- Tip: For a slightly fruity note, date vinegar, fig vinegar, cassis or elderberry balsamic vinegar also taste very good with a salad.
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My wife loves couscous salad. Delicious and satisfying, it is perfect for fasting days. I add fresh vegetables to it, as well as sun-dried tomatoes, peanuts and raisins. Real jam! Cook: 20 mins Servings: 3-4 Ingredients Couscous – 400-500 Grams Red onion ...
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