This Roast Kumara & Couscous Salad is hearty, colourful, and full of festive flavour. Sweet roasted kumara is tossed with couscous, pistachios, pine nuts, dried cranberries, and fresh herbs, with a drizzle of rewarewa honey for natural sweetness. Perfect as a vibrant side or light main.
INGREDIENTS
600g orange kumara, cut into 1 inch chunks (leave the skin on)
1 tbsp olive oil
1 tbspRewarewa Native Honey
½ cup dried couscous
½ cup boiling water
Knob of butter
Finely grated zest of 1 orange
¾ cup shelled pistachios, chopped
1 x 70g packet pine nuts, toasted
¾ cup chopped dried cranberries or cherries, chopped
Handful parsley, finely chopped
Good handful mint leaves, torn
METHOD
Preheat oven to 180degc.
Lay kumara chunks on an oven tray (lined with baking paper) and toss with olive oil and honey/maple syrup, and season with salt and pepper.
Roast for 40 minutes until kumara is slightly caramelised.
Boil water in a small pot, add couscous, butter and a pinch of salt.
Turn off heat, stir together, cover and leave to stand for 5-10min.
Fluff up couscous with a fork, and toss with the orange zest, nuts, cranberries or cherries, parsley, mint and roast kumara.
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