This couscous is a fabulous salad for when you need to use up leftover vegies from dinner – add anything you like to this one! It's a great office lunch.
2 cups diced butternut pumpkin
1 medium zucchini, cut into 1 cm dice
1 cup pearl couscous
4 mild twiggy sticks, sliced
¼ cup orange honey dijon dressing
1 tbsp chopped fresh parsley or chives
- Preheat oven to 200°C (180°C fan forced). Line a baking tray with baking paper. Toss pumpkin and zucchini in a bowl with 2 teaspoons olive oil and a little pepper. Transfer to tray and spread out in a single layer. Bake for 20-25 min or until golden and tender. Set aside to cool.
- Meanwhile, heat 2 teaspoons olive oil in a small saucepan over medium heat. Add couscous and cook for 1 min. Add 1⅓ cups water and bring to the boil. Cover, reduce heat to low, and cook for 10 min or until couscous is tender. Transfer to a bowl and let cool.
- Combine couscous, vegies and twiggy sticks in a large bowl. Pour over dressing. Divide between containers and chill until required. Garnish with parsley or chives if desired.