Pearl couscous and chia salad
Picture: Iain Gillespie

Serves 8 -10

2 tbsp olive oil

2 cups pearl or Israeli couscous

4 cups chicken stock

pinch salt

olive oil to coat vegetables

500g pumpkin, cut into small chunks

6 baby beetroot, peeled, cut into small chunks

1 tbsp balsamic vinegar

few pinches sugar

2 bunches asparagus, trimmed

1 bunch spring onions, chopped

250g dried figs, chopped

2 tbsp mint leaves

2 tbsp finely chopped

flat-leaf parsley

1/2 cup rocket

3 tbsp chia seeds

Dressing

3 tbsp extra virgin olive oil

1 tbsp sherry vinegar

1 tbsp maple syrup

1 tsp Dijon mustard

pinch sea salt


Heat oven to 180C. Heat olive oil in a big saucepan, add the couscous, coat well and cook for 2 minutes. Add the stock, season with salt and bring to the boil then simmer for about 10 minutes until all stock absorbed. Set aside to cool. Brush pumpkin with oil and roast for about 30 minutes. At the same time roast the beetroot in foil - put chunks of beetroot on to foil, sprinkle with balsamic and sugar, then wrap the foil and roast for about 30 minutes. Towards the end, put asparagus, brushed with olive oil, in to roast for 2 minutes. Remove all roasted vegetables to cool, then combine with remaining salad ingredients, except the chia. Fold everything through the couscous then sprinkle chia over the top. Combine the dressing ingredients and stir through the salad.

The West Australian

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