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Cous Cous Salad
Ingredients:
500g jap pumpkin, chopped into 2cm pieces
1 cup cous cous
2 t.phpoons extra virgin olive oil
1 cup boiling water
1/4 cup toasted pine nuts
1/4 cup (75g) Sandhurst Bruschetta Topper, drained
1/2 cup chopped fresh coriander
1/4 cup extra virgin olive oil, extra
1/4 cup lemon juice
sea salt & freshly ground black pepper
Here's How:
- Preheat oven to 200oC.
- Place pumpkin on a lightly oiled oven tray and bake for about 30 minutes, or until tender.
- Place cous cous, oil and boiling water in a medium bowl and cover with plastic wrap; stand for about 5 minutes, or until tender.
- Break up cous cous with a fork and place in large bowl with pumpkin and remaining ingredients; toss until well combined.
- Serve warm or at room temperature.
Use diced Sandhurst Sun-dried Tomatoes as an alternative to Bruschetta Topper
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Stylish Stuffing
