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“Newy’s” Cous Cous Salad

INGREDIENTS

  • 500g of pumpkin cut into 3cm cubes
  • 500g of sweet potato cut into 3cm cubes
  • 1 large red capsicum
  • 50ml good quality olive oil
  • Juice of 1 lemon
  • 4 fresh figs cut into quarters
  • 1 small cucumber peeled, de seeded and diced
  • 200g baby tomatoes
  • 50g Pistachio kernels
  • 150g Persian fetta
  • 1 x 250 g packet of Cous Cous

METHOD

  • Preheat oven to 200 degrees and roast capsicum, pumpkin and sweet potato for at least 15 mins until capsicum is slightly blackened and other vegetables are crispy on the outside
  • Put roast capsicum in a sealed plastic bag or container
  • Prepare cous cous per packet instructions
  • Remove capsicum from container and discard outer skin, de seed and cut into thin strips
  • Combine all ingredients and serve

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