Pumpkin and Couscous Salad with Beef

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  • on February 4, 2012
Pumpkin and Couscous Salad with Beef

PLAN AHEAD: This salad is super easy and can be prepared the night before. Use cooked beef such as roast sirloin strips or steak from last night’s dinner.

Recipe by Katie Di Prima from www.themainmeal.com.au

Method

Preheat oven to 180C. Place pumpkin in a roasting pan and drizzle with half the oil. Crack over black pepper and roast for 20 minutes until soft.
Meanwhile combine stock and remaining oil in a saucepan and bring to the boil. Remove from heat and add couscous and stir with a fork. Cover with a lid and set aside for 5 minutes. Use a fork to separate grains and pour into a large bowl.
Add pumpkin, chickpeas, coriander or parsley and squeeze over the juice of a lemon. Gently mix together. Pack couscous salad into individual containers and top with beef strips and seal well.

Ingredients

  • 500 g butternut pumpkin, peeled and cut into 2 cm pieces 2 tbs olive oil
  • 1 1⁄2 cups of couscous
  • 1 1⁄2 cups vegetable stock
  • 1 can chickpeas, drained
  • 1 cup coarsely cut coriander or parsley 300 g cooked beef strips
  • 1 lemon

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