Pearl couscous and roasted pumpkin salad with pomegranate and pecans
This is an infallible salad. Roasted pumpkin smothered with a simple honey lemon dressing and served with pearl couscous. I like light and fresh flavors with a little bit of crunch, so I added...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.servingdumplings.com.
Cooking tools:
- Oven
- Baking sheet
- Pot
- Skillet
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Spoon
Ingredients
- 2 pounds pumpkin (peel on, sliced)
- 4 garlic cloves (unpeeled)
- 1 tbsp honey
- 1 tsp sweet paprika
- 1 tsp cayenne pepper
- 1 tsp chopped thyme leaves
- 3 tbsp olive oil
- salt
- black pepper
- 5 ounces pearl couscous
- 3,5 ounces black beans (canned)
- pomegranate seeds from ½ pomegranate
- ½ cup pecans
- micro greens (optional)
- 1 tbsp olive oil
- 1 shallot (diced)
- juice from ¼ lemon
- chili flakes (to taste)
- roasted garlic (remaining after you roasted the pumpkin)
- salt (to taste)
- black pepper (to taste)
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