Roasted pumpkin, kale and couscous salad
¼ cup(s), (45g)
Pumpkin, baked without fat
125 g, (¾ cup) cut into 3cm chunks
coleslaw, without dressing
1 cup(s), kaleslaw mix variety (100g)
1 tbs, chopped
- 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.