Spicy Pumpkin
Couscous
From WW site
From WW site
Core recipe
2½ pts per serving (original points)
Servings: 4
A perfect salad for autumn. If you can't get pumpkin, use butternut squash which is generally available all year.
600 g pumpkin, peeled and cut in chunks, (1lb 5oz)
2 medium onion(s), red, peeled and cut in wedges
2 medium Pepper, red, 1 red, 1 yellow, seeded and sliced
5 spray low-fat cooking spray
2 teaspoon cumin seeds
2 teaspoon fresh coriander, seeds
1 teaspoon dried chilli flakes, (optional)
2 tablespoon vinegar, balsamic
200 g dried couscous, (7oz)
1 portion stock cube, vegetable, make up to 150ml with hot water
3 tablespoon fresh coriander, chopped
Preheat the oven to Gas Mark 6/200°C/fan oven 180°C/400°F.
Place the pumpkin, onions and peppers in a large roasting tin. Spray with low fat cooking spray and toss to coat.
Roughly crush the cumin and coriander seeds in a mortar and pestle and sprinkle over the vegetables with the chilli flakes if using. Roast for 45 mins, turning occasionally until cooked and beginning to char. Remove from the oven, add the balsamic vinegar and leave to cool.
Place the couscous in a large serving bowl, pour over the stock, cover with cling film and leave to soak for 5 mins. Remove the cling film and fluff using a fork. Stir in the vegetables and half the coriander and leave to cool completely. Serve garnished with the remaining coriander.
2½ pts per serving (original points)
Servings: 4
A perfect salad for autumn. If you can't get pumpkin, use butternut squash which is generally available all year.
600 g pumpkin, peeled and cut in chunks, (1lb 5oz)
2 medium onion(s), red, peeled and cut in wedges
2 medium Pepper, red, 1 red, 1 yellow, seeded and sliced
5 spray low-fat cooking spray
2 teaspoon cumin seeds
2 teaspoon fresh coriander, seeds
1 teaspoon dried chilli flakes, (optional)
2 tablespoon vinegar, balsamic
200 g dried couscous, (7oz)
1 portion stock cube, vegetable, make up to 150ml with hot water
3 tablespoon fresh coriander, chopped
Preheat the oven to Gas Mark 6/200°C/fan oven 180°C/400°F.
Place the pumpkin, onions and peppers in a large roasting tin. Spray with low fat cooking spray and toss to coat.
Roughly crush the cumin and coriander seeds in a mortar and pestle and sprinkle over the vegetables with the chilli flakes if using. Roast for 45 mins, turning occasionally until cooked and beginning to char. Remove from the oven, add the balsamic vinegar and leave to cool.
Place the couscous in a large serving bowl, pour over the stock, cover with cling film and leave to soak for 5 mins. Remove the cling film and fluff using a fork. Stir in the vegetables and half the coriander and leave to cool completely. Serve garnished with the remaining coriander.
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