Couscous is so quick to make into a salad that it is great to keep on hand and for this delicious salad, you can use leftover roast pumpkin, just dice it up, or cook a little up as I have done. And if there is any left over, this is an ideal salad to add to the lunchbox for kids or adults.

Ingredients

• 500-700 grams pumpkin, peeled
• 1 cup couscous
• 1½ cups water
• 1 small red onion, peeled
• ¼-½ cup currants or sultanas
• ¼ cup chopped fresh dill or 2 tblsp dried
• ¼ cup chopped fresh parsley
• 70 gram packet pinenuts toasted, optional
• 1 tsp minced garlic
• grated rind and juice one orange or lemon
• olive oil to dress

Method

1. Dice the pumpkin and cook in boiling salted water for 8 minutes or until tender. Drain and cool
2. Pour the boiling water over the couscous in a microwave proof dish and stand for 5 minutes or until all the liquid has been absorbed. Fluff with a fork, add a dash oil and cover. Microwave on high power for 2 minutes and then re-fluff. (This steaming step makes the couscous lovely and soft).
3. Finely slice the red onion and place in a large bowl with the pumpkin, couscous, currants or sultanas, herbs, nuts, garlic and orange or lemon rind and juice. Season well with salt and pepper and then toss in a little olive oil to make the salad moist; use about ¼ cup. This salad will keep well in the fridge for 2-3 days. Serve at room temperature.