Ingredients – Serves 2-4
100gm Cous Cous
100ml boiling water or stock
½ butternut pumpkin
Small sweet potato
1 tbsp almond slices
1 tbsp pine nuts
1 tbsp sunflower seeds
1 tbsp pumpkin seeds
8 cherry tomatoes
30 ml apple cider vinegar
1 Tbsp Walnut or Hazelnut oil
Salt & Pepper
Method
Pre heat oven to 200°. Peel and chop the pumpkin and sweet potato in to small cubes, then place on a baking tray, coat with a little olive oil and bake for 15 min or until brown. Place tomatoes in a baking dish, season and bake for 8-10 minutes until they are soft. Set aside.
Place couscous into a bowl and pour over the water or stock, cover and stand for 5 minutes. Place seeds and nuts in to frying pan and lightly toast for a few minutes.
Stir couscous with a fork to break up the particles then add the seeds, nuts and roast pumpkin, sweet potato, tomatoes and stir through.
Season, combine the nut oil and vinegar in a jug then add to the couscous and stir through.
By Georgina White – Simply Sumptuous Foods
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