Estimated reading time: 3 minutes
The bowls are flying around your ears these days! A poke bowl, a salad bowl, stews served in beautiful bowls, it's all possible. Just before Christmas I was at a company that supplies beautiful products including very beautiful tableware, wooden planks, and also bowls! I got the one I used for this roasted pumpkin salad with pearl couscous from them. Originating from southern Spain and made from white river clay. I served a delicious pearl couscous salad on it.
And this is how you make the Roasted Pumpkin Salad with Pearl Couscous:
-Preheat your oven to 200 degrees.
-Line a baking tray with baking paper. Peel the pumpkin with a vegetable peeler and then chop it into small cubes of about two by two cm. Then place them on the baking tray and drizzle with olive oil and sprinkle with salt and pepper. Then put them in the oven for 30/35 minutes until they are soft but not too soft.
-In the meantime, we're going to cut and prepare everything for the salad. Cook the couscous according to package directions and drain. Rinse with cold water and drain in a colander. Roast the pine nuts in a frying pan.
I always buy the beets in this recipe at the Albert Heijn, they have sweet/sour beets in the fresh department.
-I put the tomatoes in the photo in the oven for a while just until the skin pops open.
Roasted pumpkin salad with pearl couscous
When the pumpkin is ready, grab a large bowl. Tip the pumpkin into the bowl and of course the rest of the ingredients. Mix it all up and then put it into the beautiful bowls you have ready. Garnish with the pine nuts and the crumbled feta.
Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.
Roasted pumpkin salad with pearl couscous
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Ingredients:
- 150 gram couscous
- 1/2 bottle pumpkin
- olive oil
- truss of tomatoes
- 3 el pine nuts
- 4 el crumbled feta
- 4 beetroot - cut into quarters
- 1 bag of arugula
Nice and easy: click on the logo of your favorite supermarket to add the ingredients.
And this is how you make it:
- First preheat your oven to 200 degrees.
- Line a baking tray with baking paper. Peel the pumpkin with a vegetable peeler and then chop it into small cubes of about two by two cm. Then place them on the baking tray and drizzle with olive oil and sprinkle with salt and pepper. Then put them in the oven for 30/35 minutes until they are soft but not too soft.
- In the meantime, we're going to cut and prepare everything for the salad. Cook the couscous according to package directions and drain. Rinse with cold water and drain in a colander. Roast the pine nuts in a frying pan.
- I always buy the beets in this recipe at the Albert Heijn, they have sweet/sour beets in the fresh department.
- I put the tomatoes in the photo in the oven for a while just until the skin pops open.
Want to try more recipes like Roasted Pumpkin Salad with Pearl Couscous? Take a look at the recipes below
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pearl couscous salad
Also delicious for lunch!