Roasted Pumpkin, Green Bean & Goat’s Cheese Couscous Salad
Kayla LaManna
4-6
15 minutes
37 minutes
Lunch, Sides
This is another one of those delicious salads that’s perfect for using up vegetables you have sitting in the fridge. It’s full of flavour and texture, and is perfect served alongside your favourite main meal or made ahead for an easy lunch or meal prep.
Ingredients
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500g pumpkin, peeled and cut into chunks
1 red onion, cut into wedges
Extra virgin olive oil, for roasting
Salt and pepper, to season
200 g green beans, ends trimmed and cut in half
1 cup couscous
2 teaspoons chicken stock concentrate
⅓ cup pumpkin seeds
2 cups rocket
3 cubes Meredith Dairy goat’s cheese, crumbled
1 handful fresh parsley leaves
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- 1 teaspoon Dijon mustard
Juice of ½ lemon
2 tablespoons extra virgin olive oil
Splash of white wine vinegar
½ tablespoon honey
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
Directions
- Preheat the oven to 180 degrees Celsius.
Add the pumpkin and red onion to a large roasting tray. Season generously with salt and pepper and drizzle with extra virgin olive oil. Toss everything together, then roast for 35–40 minutes, or until the pumpkin is tender and beautifully caramelised.
Meanwhile, cook the couscous according to the packet instructions, adding the chicken stock concentrate to the water for extra flavour. Fluff with a fork and set aside to cool slightly.
Bring a pot of water to the boil. Add the green beans and blanch for 2–3 minutes, or until tender but still slightly crisp. Drain and set aside.
Add the pumpkin seeds to a dry frying pan over medium-high heat. Toast for a few minutes, tossing regularly, until they begin to pop and turn golden and crispy. Remove from the heat.
To make the dressing, whisk together the Dijon mustard, lemon juice, extra virgin olive oil, white wine vinegar, honey, oregano, salt and pepper.
Add the rocket, couscous, roasted pumpkin and red onion, and green beans to a large serving bowl. Pour over the dressing and gently toss everything together.
Crumble over the goat’s cheese, then add the fresh parsley and toasted pumpkin seeds. Give everything one final gentle toss and serve.
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