Spiced Pumpkin and Couscous Salad

Ingredients

• Couscous

  Dry

  ¼ cup or 43g

• Chickpeas

  garbanzo beans, bengal gram, mature seeds, raw

  1 tbsp or 13g

• Pumpkin

  Raw

  ½ cup, cubed or 58g

• Cucumber

  With peel, raw

  1 cucumber or 301g

• Mint

  Freshdirect

  ¼ tablespoon or 0.8g

• Grape tomatoes

  Red, ripe, raw, year round average

  4 grape tomato or 32g

• Spinach

  Raw

  1 cup or 30g

• Coriander seed

  Spices

  ½ tsp or 0.9g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Garlic

  Raw

  2 clove or 6g

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Lemon juice

  Raw

  ½ lemon yields or 24g

• Red peppers

  Hot chili, raw

  ¼ pepper or 11g

Directions

1. Toss pumpkin cubes with 1 tsp olive oil, chopped pepper, dried coriander, salt and minced garlic clove.
2. Bake in a preheated 180 c oven until done (fork goes in easily).
3. Cook wholewheat couscous, millet, bulgur or quinoa according to package directions.
4. Mix couscous, chickpeas, pumpkin, spinach, sliced tomatoes and chopped cucumber and sprinkle with chopped fresh mint.
5. Mix 1 tsp olive oil with lemon juice and chopped garlic clove plus some salt and pepper and toss with salad. Can be served warm or cold.

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