Recipe of the week
Couscous salad with chickpeas, beetroot & pumpkin
This salad, with its lightly spiced red onion, orange and balsamic vinegar dressing, is sure to be a crowd pleaser.
❚ 500g pumpkin
❚ 500g beetroot (we used a mixture of golden and regular baby beets)
❚ 4 cloves garlic, smashed
❚ 2 tbsp olive oil
❚ 1 cup instant couscous, prepared to packet directions
❚ 400g can chickpeas, rinsed and drained
❚ 3 tbsp pine nuts, lightly toasted Dressing
❚ 2 tbsp olive oil
❚ 1 red onion, halved and thinly sliced
❚ 3 tbsp balsamic vinegar
❚ 1 orange, zest and juice
❚ 1 tsp each: ground cinnamon, ground cumin and brown sugar
Heat oven to 200C. Line 2 medium baking dishes with baking paper.
Peel pumpkin and cut into 2cm cubes. Peel and trim beetroot and cut into halves (or quarters if large). Place pumpkin, 2 cloves of garlic and 1 tablespoon oil in a dish and toss to coat. Repeat with beetroot in the second dish.
Place both dishes in the oven and roast for 40 minutes or until vegetables are cooked and slightly caramelised.
Dressing: Heat oil in a nonstick pan over a medium-low heat. Add red onion and cook until softened. Add remaining ingredients and simmer, stirring until brown sugar dissolves. Remove from heat.
In a large bowl, combine couscous, chickpeas, beetroots and pumpkin. Fold in dressing and season to taste with sea salt and black pepper.
To serve, arrange salad on a platter and scatter over the toasted pine nuts. Serves 6-8