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Photo of Roasted pumpkin, kale and couscous salad by WW

Roasted pumpkin, kale and couscous salad

5
PersonalPoints™ per serving
Total Time
10 min
Prep
5 min
Cook
5 min
Serves
1
Difficulty
Easy

Ingredients

Dry couscous

¼ cup(s), (45g)

Pumpkin, baked without fat

125 g, cut into 3cm chunks

Coleslaw, without dressing

1 cup(s), kaleslaw mix variety (100g)

Fresh coriander

1 tbs, chopped

No added sugar orange juice

2 tbs

Instructions

  1. 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.
  2. Add pumpkin, kale slaw, coriander and juice to couscous and toss to combine. Season with salt and pepper. Serve.

Notes

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).

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