RECIPES SPECIAL OCCASIONS

Pearl Couscous with Roast Pumpkin and Spinach

Summary

Servings 6-8
Time Needed Prep
Cook
Ingredients 8
Difficulty Easy

Rating (click to rate)

3.4 based on 18 ratings.

Ingredients

  • 500 g Jap Pumpkin (Winter Squash) peeled and diced
  • 1 Red Onion diced
  • 1 tbsp Rice Bran Oil
  • 2 cups Pearl Couscous
  • 2.5 cups Boiled Water (625-ml)
  • 1 tbsp Olive Oil for drizzling
  • 3 Large Handfuls Of English Spinach
  • 1 Salt a pinch

Nutrition Information

Qty per
342g serve
Qty per
100g
Energy 172.50777777778kcalcal 50.404025647269kcalcal
Protein 8.1886507936508gg 2.3925933655663gg
Fat (total) 3.9333333333333gg 1.1492573654736gg
 - saturated 1.1333333333333gg 0.33114195276357gg
Carbohydrate 27.770555555556gg 8.1141141141141gg
 - sugars 4.2892857142857gg 1.2532609829907gg
Dietary Fibre 6.8492857142857gg 2.0012522174684gg
Sodium 541.83468253968mgmg 158.3154660452mgmg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

This Pearl Couscous with Roast Pumpkin and Spinach is a great recipe to complement your Christmas dinner. Simply delicious, absolutely nutritious!

couscous | Stay at Home Mum.com.au

Method

  1. Preheat oven to 180°C (350°F) fan-forced.

  2. Line a baking tray with baking paper, place pumpkin and red onion on a baking tray, season with salt and drizzle over 1 tablespoon of rice bran oil. Toss and roast for 30 minutes.

  3. Place couscous in a saucepan, pour over boiling water, season with salt and cover with lid. Simmer for 10 minutes, or until cooked.

  4. When couscous is cooked, place in a dish, drizzle with a little olive oil, to help separate the couscous, season with salt and gently fluff with a fork. Mix in spinach while the couscous is still hot, as this will allow the spinach to wilt.

  5. Gently toss through pumpkin and onion.

  6. Serve warm or at room temperature.

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