Middle Eastern Cous Cous Salad with Spiced Pumpkin

This is a great salad for a crowd. The sweetness of the pumpkin combines beautifully with the cinnamon and dried fruit to give it warmth and sustenance, while the fresh herbs and toasted nuts lighten the salad. The lemon zest and dressing balances the dish.

2 packets of Israeli cous cous (I use the osem brand)

half a jap pumpkin cut into cubes

cinnamon

1/3 cup currants

1/3 cup dried apricots, finely chopped

½ cup slivered almonds, toasted

½ bunch mint, leaves shredded

½ bunch parsley, shredded

zest of 1-2 lemons

dressing

½ cup chicken or vegetable stock

¼ cup olive oil

¼ cup lemon juice

1 tbspn honey

pinch of salt

½ tspn cinnamon

1 tbspn white balsamic vinegar

Mix tgether ingredients for dressing. Taste and adjust to your liking and set aside. Cook cous cous according to directions on the packet. One it is ready, immediately a wide flatish dish to cool down quickly. Mix it periodically with a fork to prevent the grains form sticking together. Add some dressing if necessary to lubricate the grains.

Spray the pumpkin with olive oil, dust lightly with cinnamon and a pinch of salt and back on a lined tray at 190 degrees for about 40 mins or until golden. Set aside to cool.

Pour half the drssing over the cous cous and stir. Add the remaining ingredients and the pumpkin. Pour over remaining dressing and toss to combine.