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🍽 Ingredients:
3 cups pumpkin, kabocha, butternut or other winter squash, peeled and diced into 1-inch cubes
1 teaspoon ground coriander
1 teaspoon ground cumin
½ teaspoon onion powder
½ teaspoon garlic powder
1 teaspoon salt, divided
½ teaspoon ground black pepper, divided
1/3 cup extra-virgin olive oil, divided
Zest and juice of a lemon
1 teaspoon honey
3 cups cooked pearl cous cous (cook according to package directions)
½ cup crumbled feta cheese
½ cup mint, roughly chopped
¼ cup chopped pecans, toasted
¼ cup pomegranate arils
Check out more salad recipes:
Romaine Cucumber Salad
Snap Pea Salad
Thanks for watching!
Abbie
#chefabbiegellman #saladrecipe #couscous”
Hi I’m Abby Welcome to My New York City Kitchen where today we’re making pumpkin couscous salad so if you have been around at all or done any of my other recipes you know I like a good grain salad or a good pasta salad and of course you need a good vinegret for that
So the first thing we’re going to do is make our vinegret right in this bowl I have my acid here which is lemon juice and some zest of the lemon that is going to go right in there you can also use lime juice orange juice vinegar whatever
You like we just want an acid I have some extra virgin olive oil here and we’re going to put a little bit of salt and and a little bit of pepper mix this all together and then I have a little bit of honey here this is optional or you could also use maple
Syrup it just kind of Smooths out our vinegret a little bit you don’t need a whole lot and then I’m going to kind of talk through the pumpkin part quickly before we move on to the next part here so I have it already cooked right here so you
Can use pumpkin you can use butternut squash you can use kabuchi squash any kind of winter squash or pumpkin that you like is going to taste delicious so what I have done before was cut it up into bite-sized pieces and we have all of these different spices so I have
Onion powder garlic powder cumin and coriander and a little bit of red pepper flakes so I took that with some salt and some olive oil and tossed all of our pumpkin or squash in that and roasted it for about 30 to 35 minutes on 425° and then I let it cool so that’s
Where we’re at with our pumpkin and since this is a couscous salad I have precooked our couscous as well this is Pearl couscous it’s really easy to cook it takes about 15 minutes but I’m going to put that right in here and I’m going to kind of chop it up a little
Bit and then and mix it around in our dressing so one of the great things about a pasta salad or a grain salad is that you can put the vinegret right in with all of our ingredients and over the next few days The Leftovers will just continue to get more
Flavorful okay that looks great now for our salad today of course we have that roasted pumpkin with all those beautiful spices in there this is a wonderful fall or wintertime dish especially since it’s you know that’s when all of our winter squash is in season and you can get really beautiful butternut squash
Pumpkins and Kucha especially all right just want to mix everything in there and then of course every time you have a bite of this couscous salad with one of those pieces of pumpkin you’re going to get all those gorgeous warming spices okay so for our pumpkin couscous
Salad I also have a little bit of feta here which will give us some nice creaminess and some protein stretch it through there and then I have some toasted peans or pecans however you want to say them will still taste great and you want have them chopped and toasted because when you
Toast them it it kind of makes them a little crunchier and brings out that oil and and gives it a nice uh flavor a little bit of caramelization there that gets all mixed through and then I love pomegranate seeds so we’re going to put those in there they add a
Nice pop and crunch and of course a beautiful color as well and then I do love using herbs in a lot of my dishes so today we’re using mint which is one of my favorites so that was just roughly chopped that’s going to go in there as well and
Then there we go you can eat it as a nice light lunch you can add some beans or lentils in there for more plant-based protein or you could add chicken fish a can of tuna um some shrimp maybe or even some steak and that would also be a nice way to
Kind of amp up the protein and make this a full lunch or dinner so once again I’m Abby this is my pumpkin couscous salad thanks for watching and we’ll see you next time bye