Autumn CousCous Salad
This recipe was developed by Phoebe an Adelaide Nutritionist, recipe developer and food blogger! Give this delicious pasta salad a go for a twist on your traditional pasta salad! For more recipes, check out her Instagram Pheebsfood!
Indulge in the comforting flavours of autumn with San Remo’s Autumn CousCous Salad. Explore our full range of high-quality pasta products and discover more inspiring recipes to elevate your meals. Visit our recipe collection and bring the taste of San Remo to your kitchen today!
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prep time10minuti
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cook time45minuti
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serves5people
Ingredients
Roasted Pumpkin
Walnuts
Salad
Dressing
Method
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Preheat your oven to 200°C and line a tray with paper.
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Place pumpkin into a bowl with the remaining roasted pumpkin ingredients. Stir to coat and then spread on the tray to roast for 30 minutes or until golden.
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For the walnuts, in a small bowl whisk together olive oil, honey, turmeric, salt and pepper and pour over the walnuts. Stir to coat well.
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Once pumpkin is cooked, remove from the oven and set aside.
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Turn oven temperature down to 160 °C, add walnuts and roast for 10 minutes stirring once or twice and watch closely to ensure they don't burn.
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To make the salad, pour CousCous into a bowl and prepare as per packet instructions.
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Place shredded kale in a separate large bowl and pour over the oil, vinegar, salt and pepper then use your hands to massage the kale until tender.
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Whisk together dressing ingredients and set aside.
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Add remaining salad ingredients to the bowl with the kale, pour over the dressing, toss to combine.
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Serve and enjoy with family and friends!
Tips & Tricks
- Cooking Tips for Beginners: Dice the pumpkin evenly to ensure consistent roasting and caramelisation, gently massage shredded kale with olive oil and apple cider vinegar to soften its texture and enhance the flavour, and prepare the San Remo Wholemeal CousCous according to package instructions for a light and fluffy texture.
- Achieving the Perfect Sauce Texture: Combine olive oil, crushed garlic, and fresh lemon juice, seasoning with salt and pepper to create a balanced dressing, whisk thoroughly to emulsify it for even distribution throughout the salad, and add the dressing just before serving to maintain freshness and prevent sogginess.
- Common Mistakes to Avoid: Monitor the walnuts closely while roasting to avoid burning and bitterness, be sure to massage the kale to soften its texture and enhance flavour, and add dressing gradually to the salad to prevent overwhelming the ingredients, adjusting as needed.
Frequently Asked Questions
Can I prepare this salad in advance?
Yes, you can roast the pumpkin and walnuts ahead of time and assemble the salad just before serving to maintain optimal texture and flavour.
Is this recipe suitable for vegetarians?
Absolutely! This salad is vegetarian-friendly and packed with plant-based nutrients.
Can I substitute the goat's cheese?
Certainly! Feta cheese or a dairy-free alternative can be used based on your preference.
How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Note that the texture may change slightly over time.
