I have doubled my usual recipe as when I make this, it feeds 6 to 8 people. Just half it for less mouths to feed 😁
1 cup couscous
1/2 cup chicken stock
1 cup fresh coriander, finely chopped
1 cup fresh mint, finely chopped
1/2 cup fresh parsley, finely chopped
1 jar chargrilled red capsicum, sliced
1 cup sultanas
400g can chickpeas, drained
1/2 pumpkin or butternut squash cut into wedges to bake, then cubed to place in the salad once cooled.
1/4 cup olive oil
Juice and zest of 1 lemon
4 tablespoons raw honey
Salt and pepper to taste
Preheat the oven to 180°c
In an oven proof tray add the pumpkin and drizzle with olive oil, season with salt and pepper.
Cook until just soft. Remove and leave to cool completely.
Heat the chicken stock to boiling, place the couscous in a large heatproof bowl and pour the chicken stock over it. Stir to mix thoroughly then cover and leave for 10 minutes. Using a fork, separate the grains and leave to cool completely.
Once cooled, add the parsley, mint,coriander, pumpkin, sultanas and chickpeas.
Mix to combine, using a metal fork works best for me.
When ready to serve, pour over the dressing, place on a beautiful platter and enjoy, this beautiful slice of summer😎 works great with all meat and fish.
Using a jar with a lid, pour in the olive oil, raw honey, lemon juice, salt and pepper. Shake well.