Name: Roasted kumara, pine nut and couscous salad
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 2 kumara (800g), chopped coarsely; 2 tablespoon olive oil; 2 clove garlic, sliced thinly; 2 1/2 cup (500g) couscous; 2 cup (500ml) boiling water; 6 green onions, sliced thinly; 2/3 cup (100g) roasted pine nuts; 1 cup coarsely chopped fresh flat-leaf parsley; Orange dressing; 2 teaspoon finely grated orange rind; 1/4 cup (60ml) orange juice; 2 tablespoon lemon juice; 2 teaspoon dijon mustard; 1/4 cup (60ml) olive oil

Ingredients

2 kumara (800g), chopped coarsely

2 tablespoon olive oil

2 clove garlic, sliced thinly

2 1/2 cup (500g) couscous

2 cup (500ml) boiling water

6 green onions, sliced thinly

2/3 cup (100g) roasted pine nuts

1 cup coarsely chopped fresh flat-leaf parsley

Orange dressing

2 teaspoon finely grated orange rind

1/4 cup (60ml) orange juice

2 tablespoon lemon juice

2 teaspoon dijon mustard

1/4 cup (60ml) olive oil

Method

1.Preheat oven to 220°C/200°C fan-forced.

2.Combine kumara and oil on large oven tray. Roast, uncovered, 20 minutes. Stir garlic into kumara; roast, uncovered, until garlic is tender.

3.Meanwhile, combine couscous with the water in large heatproof bowl, cover; stand about 5 minutes or until liquid is absorbed, fluffing with fork occasionally.

4.To make orange dressing, combine ingredients in screw-top jar; shake well.

5.Add kumara mixture, dressing, onion, nuts and parsley to couscous; toss to combine.

Women's Weekly Food