Pumpkin and couscous salad with beef
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.
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- 500g butternut pumpkin, peeled and cut into 2cm pieces
- 2 tbsp olive oil
- 1 ½ cups vegetable stock
- 1 ½ cups of couscous
- 1 can chickpeas, drained
- 1 cup coarsely cut coriander or parsley
- 1 lemon
- 300g cooked beef strips
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. Stir with a fork. Cover 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 one lemon. Gently mix together and top with beef strips.