Pearl Cous Cous Winter Salad

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Recipe by Naomi Sherman
Servings

6

serves
Net Carbs

50.0

grams
Protein

8.2

grams
Fat

11.3

grams


I’m a salad girl
.
On a perfect week, my menu board reads “Something on the BBQ and salad” for just about every day
.
So it can be a shock when the colder weather hits and my go-to fresh, crispy summer salads don’t quite cut it anymore
.
I’m challenging myself this year to make more warm salads and this one is a cracker of a dish
.
This glaze? Holy s*t, it’s so good that you could possibly drink it
.
It’s sweet and sticky, yes, but it also has crazy deep and savoury notes which makes it extra moreish
.
There will be leftovers so have fun experimenting with it on different dishes
.
Roasted pumpkin is one of my favourite things, as you all know by now and I also adore the earthiness of beetroot when it’s matched with the sweet softness of the pumpkin
.
Add the pretty pearls of the cous cous and this is a winter salad that will become a staple
.
Naturally vegan, it’s pretty filling in its own right but if you need to add meat, try some thin strips of grilled lamb for a perfect pairing

Ingredients

  • 800 grams of pumpkin

  • 1/2 bunch of tuscan kale

  • 2 medium whole beetroot

  • 4 tablespoons of olive oil

  • 250 grams dry pearl cous cous

  • Toasted hemp seeds for garnish

  • Sticky Sweet and Savoury Glaze:
  • 4 tablespoons of maple syrup

  • 3 tablespoons of balsamic vinegar

  • 2 tablespoons of vegetable stock

  • 1 teaspoon of crushed garlic

  • 1 teaspoon of fresh thyme leaves

  • 1/2 teaspoon of ground coriander

Directions

  • Make the glaze by whisking all of the ingredients together in a small pot and bringing it to the boil over medium-high heat. Lower the heat to a hard simmer and continue cooking for 5-10 minutes until it has reduced by half.
  • Preheat your oven to 200° C
  • Place the whole beetroot in a foil parcel and roast for approx 1 hour or until softened enough to easily pierce to the centre with a knife or skewer. Remove and let cool until they can be handled.
  • Prepare your pumpkin by slicing it into wedges and removing the seeds and skin.
  • Cut into two or three wedges per person.
  • Lay the wedges out on a lined tray and drizzle olive oil over them, making sure to give them a good coating.
  • Roast for 20-40 minutes, depending on the thickness of your wedges.
  • Carefully turn the wedges over and then brush with the glaze halfway through cooking.
  • Using gloved hands, remove the peel from the beetroot and cut into wedges.
  • Prepare the cous cous according to the package instructions.
  • De-stem your kale and tear into rough pieces.
  • Heat the olive oil in a large frying pan and add the kale, tossing until wilted and dark.
  • Pile the cous cous, kale, beetroot and pumpkin on a plate or large share platter and drizzle generously with the glaze.
  • Top with a scattering of toasted hemp seeds.

Nutrition Facts

6 servings per container


  • Amount Per ServingCalories329
  • % Daily Value *
  • Total Fat 11.3g 18%
    • Total Carbohydrate 50g 17%
      • Protein 8.2g 17%

        * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.