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!
Cous Cous and Roast Pumpkin Salad
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
1 snack sized (or 100g) plan greek Chobani yoghurt
juice of 1/2 lemon
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!