Couscous Pearl Salad

Ingredients

• 1 Hokkaido pumpkin (about 1 kg)
• 4 tbsp olive oil
• Salt
• Pepper
• 120 g pearl couscous
• 2 shallots
• 0.5 pomegranate
• micro herbs for garnish
• 0.5 tsp ground cumin
• 0.5 tsp Ras el-Hanout
• 50 ml lemon juice

Instructions

1. 1.

   Clean, wash, halve, seed the pumpkin and cut into wedges. Toss with 2 tbsp olive oil, salt, pepper and spread on a parchment-lined baking sheet. Roast in a preheated oven at 180 °C (fan 160 °C; gas level 2–3) for 20–25 minutes.

2. 2.

   Meanwhile soak pearl couscous in hot water and let it swell for 15–20 minutes. Peel, halve and slice the shallots into strips. Separate the seeds from the pomegranate fruit. Wash and dry the microgreens.

3. 3.

   Drain the couscous and mix with remaining olive oil, cumin, Ras el-Hanout and lemon juice in a large bowl. Season with salt and pepper. Add pumpkin wedges and shallot strips, then serve in bowls. Sprinkle pomegranate seeds over the couscous pearl salad.