Cous Cous and Roast Pumpkin Salad!

Pumpkin & Cous Cous Salad

This is one of my favourite salads and one that I ate for a week straight recently! The Cous Cous is made from corn, keeping this combo gluten free and easy on my tummy! Perfect when topped with a dollop of unsweetened yoghurt and a squeeze of lemon!

Sometimes salads aren’t your best friend. Whether its too bland, not filling or just a strange combination of ingredients, they definitely can be a hit or miss. But salads are so important as they provide so many veggies and nutrients in one serve! This salad provides over 4 vegetables in one bowl, which is almost your intake for the day… almost 😉

Pumpkin and spinach are a renowned pair, but the addition of capsicum gives it a fresh twist!

Pumpkin & Cous Cous Salad

Cous Cous and Roast Pumpkin Salad

Salad Ingredients:

2 cups cooked Corn Cous Cous (following instructions on packet)

1 cups roasted pumpkin (roasted for 20-30 minutes with some Olive Oil and pink salt)

2 cups baby spinach

1 red capsicum, sliced and then cut in half

1/2 a red onion, sliced thinly

Dressing Ingredients

1 snack sized (or 100g) plan greek Chobani yoghurt

juice of 1/2 lemon

Method

Dressing: Stir ingredients well until combined

Salad: Mix all ingredients together (will make about 6-8 serves or more for side serves). Serve with a dollop (or drizzle) of dressing on top!

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