Couscous Pumpkin Salad
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 ⅕ cups precooked Instant couscous
- 18 ozs Pumpkin
- 1.333 cups almonds
- 5 Tbsps Currants
- 2 small, dried chili peppers
- 3 Tbsps chopped parsley
- 5 Tbsps olive oil
- 1 tsp ground cinnamon
- ½ tsp ground allspice
- ½ tsp untreated lemons (juice)
- 2 Tbsps Orange blossom water (from the chemist's)
- salt
Preparation steps
1.
Prepare the couscous according to the package instructions. Peel the pumpkin and cut into bite-sized pieces, then cook in boiling, salted water for 10-15 minutes. Drain. The pumpkin should not be too soft, but should still retain a little 'bite'. Slice the almonds thinly lengthwise with a sharp knife. Soak the currants in a bowl of hot water and drain. Lightly toast the flaked almonds in a dry frying pan. Crush the chillies in a mortar.
2.
Put the couscous, flaked almonds, pumpkin, chilli, currants, parsley, cinnamon, allspice, lemon juice, orange flower water and olive oil into a bowl and mix well. The orange flower water does not go very well with salt, so season very lightly with salt at the end if you wish, or omit the orange flower water.
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