This tasty salad is a fantastic easy lunch or side to any meal and so many different additions you can add such as fresh rocket, green beans or spinach!
Ingredients
100g pearl couscous
100g pumpkin
2 small beetroots (can use canned or pickled)
1 -2 cubes of chicken or vegetable stock
1 tablespoon pine nuts (optional)
1 tablespoon pomegranate
Balsamic glaze
Lemon juice
Method
Remove skins off both the pumpkin and beetroots and cut into 2cm cubes. Place on a baking tray with some olive oil and roast until both are soft.
Fill a pot with water and bring to the boil.
Add in the stock to your taste (more stock, more salt!)
Once the stock has been incorporated into the boiling water, add the couscous and cook until cooked all the way through.
Strain the water and place the couscous into your serving dish.
Dress with olive oil and a squeeze of lemon or lime juice, mix well. Top with the roasted vegetables, pine nuts and pomegranate. Finish with a good helping of the balsamic glaze.
Chanel's Tapas Bar 