Monday, 11 November 2013

Roast Pumpkin And Couscous Salad

Gosh what a couple of weeks! I can't believe how varied my work has been recently - I love it! 
I went from performing 70s rock with Spandau Ballet's Tony Hadley, to performing stunning works by Vivaldi and Piazzolla with the Perth Chamber Orchestra. Followed by Pop scores with Perth Symphony String section, Beethoven's 9th Symphony as part of a flash-mob with Perth Symphony Orchestra as well as multiple weddings let alone the personal recital preparation and rehearsing the exquisite Borodin String Quartet No. 2 and Eine Kleine Nacht Music for an up and coming Mill Point Quartet concert! I am exhausted just thinking about the past 2 weeks! 

Amongst all of this I still found the time to join friends for a wonderful night of live scores to Buster Keaton silent movies with Viola Dana under the stars at the Fremantle Prison. 
This was also the perfect excuse to make up a large bowl of this deliciousness - My all time favourite Roast Pumpkin and couscous salad. 

Not just a great picnic accompaniment but also a great dish to just have in your fridge for those busy weeks. It is great as a side for something like herb and pepper crusted chicken, or simply to grab a fork and dive right in!

\

I may be slightly obsessed with roast pumpkin at the moment... It is such a great accompaniment to so many things and this is no exception. This is a basic recipe but feel free to change, add or adjust as you wish depending on the ingredients you like. 

Dice up a large portion of roast pumpkin, drizzle with olive oil and lightly season with salt and pepper before placing in a hot oven for about 20mins or until soft. 


In a saucepan bring 2 cups of water, a knob of butter, a teaspoon of rosemary, thyme and about a teaspoon of paprika to the boil. Once boiling add 2 coups of couscous, remove from heat and leave covered for 30 mins. 


In the mean time prepare all of your other ingredients. I like to use roughly 1 cup of diced feta, 1 cup of sun-dried tomatoes and 1/2 cup of black olives (can stay whole if you prefer) and a good handful or two of baby spinach.


After half an hour has gone, fluff up your couscous with a fork before mixing together all of your ingredients with a large bowl. Before serving, dress with a the juice of half a lemon or lime, salt and pepper and a good drizzle of good olive oil. 


And that is it! Such a delicious salad - full of flavour, great for any table, anytime of day! 



No comments:

Post a Comment