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Pumpkin, Pearl Cous Cous and Feta Salad
Ingredients
  • subheading: UNITS USM:
  • subheading: SCALE:
  • subheading: PUMPKIN:
  • ½ Kent pumpkin/kabocha squash, peeled and cut into 2 cm or ¾″ cubes
  • 1 tsp sweet paprika
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • ½ tsp salt
  • 2 tbsp olive oil
  • subheading: COUSCOUS:
  • 1.5 cups pearl couscous (250 g/9 oz)
  • 1.5 cups chicken or vegetable stock
  • 1 cup water
  • subheading: DRESSING:
  • 4 tbsp olive oil
  • 1 lemon, juice and zest
  • 1 tbsp honey
  • 1 tsp salt flakes
  • ½ tsp cracked black pepper
  • subheading: SALAD:
  • 100 g feta cheese, crumbled
  • ½ bunch mint, leaves picked
  • 1 tbsp slivered almonds
  • 1 pomegranate, seeds removed
  • Cook Mode Toggle on to prevent your screen from locking.
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