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Pumpkin Roast and Cous Cous Salad


500g pumpkin cubed olive oil
Salt to taste
1 cup cous cous
1-1/4 cup water or veg stock (for-
cous cous)
2 tsb butter
125g green beans, trimmed
1/3 cup mint leaves

1/2 cup yogurt
2 tsp ground cumin
2 tbsp chopped mint
1 tbsp honey


Combine all dressing ingredients, leave until ready to serve.
Bake pumpkin in oil and salt.
Make cous cous with stock, butter and remaining ingredients.
Toss all the ingredients together.
Shake dressing before serving.

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