"Cous Cous; The food so nice they named it twice!"
Roast Pumpkin & Cous Cous Salad
1 Cup Pumpkin, diced
2-3 Small Sweet Potatoes, peeled & diced
1/2 Cup Frozen Peas, steamed
1/2 Can Chickpeas, drained & rinsed
1 Stem Shallot/Green Onion, sliced
1 Cup Salad Greens (I used rocket & baby spinach leaves)
1 & 1/2 Cups Cous Cous
1-2 Cups Vegetable Stock
2 Garlic Cloves, minced
2 Tbsp Olive Oil or Vegan Margerine
Garlic Powder, to taste
Salt & Pepper, to taste
1. In a saucepan bring vegetable stock to boiling point. Take off heat and add in cous cous. Stir in margerine or oil and set aside.
2. Preheat oven to ___c. Grease a baking tray and spread a layer of pumpkin pieces. Top with a sprinkle of olive oil, salt and pepper. Bake for 15-20 minutes or until crunchy.
3. In a bowl combine coriander, shallots, chickpeas, peas, cous cous, pumpkin pieces and salad leaves. Sprinkle with salt and pepper. Enjoy!
(I fryed up some slices of firm tofu coated in herbs and had that with my salad yum!)