Roasted pumpkin, kale and couscous salad
¼ cup(s), (45g)
Pumpkin, cooked without added fat
125 g, cut into 3cm chunks
Coleslaw mix, without dressing
1 cup(s), kaleslaw mix variety (100g)
1 tbs, chopped
No added sugar orange juice
- Place couscous in a medium heatproof bowl. Add ¼ cup (60ml) boiling water. Stir, cover and set aside for 4 minutes or until liquid has absorbed. Scrape with a fork to separate grains.
- Add pumpkin, kale slaw, coriander and juice to couscous and toss to combine. Season with salt and pepper. Serve.
Kale slaw is a combination of shredded kale, red cabbage, carrot, beetroot and broccoli. Find it in the fresh produce section of most supermarkets. Make double and store leftovers in an airtight container in the fridge for up to 3 days. Add it: 2 tsp toasted pepitas (pumpkin seed kernels) in Step 2. Swap it: Kale slaw for 1 cup steamed broccoli (chopped).