Pumpkin, Spinach & Olive Couscous Salad

Name: Pumpkin, Spinach & Olive Couscous Salad
Yield: Serves 4-6
Ingredients: ½ cup (65 g) sunflower seeds, toasted; ½ cup (75 g) whole almonds, roasted in oven; 2 courgettes, cut into 1cm rounds; ½ cup (65 g) pumpkin seeds, toasted; ⅓ cup (70 g) chickpeas, soaked overnight; ¼ small (400 g) pumpkin, peeled and diced finely; salt and freshly ground black pepper; 2 red capsicums, roughly chopped; ½ cup fresh mint leaves, roughly chopped, reserving some whole leaves for garnish; ½ cup (80 g) kalamata olives; ⅓ cup (70 g) couscous; 2 cloves garlic, peeled and crushed; 1 cup mint dressing; ½ cup fresh italian parsley, roughly chopped; zest of 1 lemon; olive oil; 1 handful of fresh spinach leaves, roughly cut into shreds

Preparation info

Serves
4-6

Difficulty
Medium

Appears in

Ripe Recipes

By Angela Redfern

Published 2010

About

A delightful salad which complements our slow cooked lamb shanks or baked green olive chicken. Makes a healthy lunch box salad served with a good dollop of cottage cheese and chopped chives.