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Pumpkin, Broccoli and Walnut Couscous Salad (Vegan)

Name: Erica
Current Biography Summary: Cook extraordinaire turned lazy derrière.

I used to spend hours cooking up majestic meals in the kitchen. Now I can barely muster a bother to get out the knife. My dinners consist of throwing money at veggie-friendly establishments. This includes the vege-heavy burrito bowls from Chillando (my love), falafel wraps with hummus at Pita Pit, double avocado vegetarian brown rice sushi at St Pierres and various vegan alterations at actual restaurants. Definitely not ideal for the mind, body or wallet.

Alas, I propose a decent meal that people like us have no excuses not to make.

Let’s keep it simple.

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This delectable dish contains pumpkin, broccoli, red onion, artichoke heart, pearl couscous, coriander and walnuts.

Of course you are the boss of your taste preferences, but this will be my chosen combination today (sundried tomatoes would have been nice). As far as I’m concerned- pumpkin, walnuts and the delightful texture of pearl couscous compliment a rainy Sunday in a very good way.

There’s not much to this recipe, as with most salad recipes.

Method:

  • Preheat oven to 180 – 200 degrees celcius.
  • Cube a pumpkin quarter and throw it on an oven tray.
  • Drizzle a wee bit of olive oil. Sprinkle on salt and pepper, and throw the tray in the oven.
  • Cut up a broccoli floret, and red onion. Throw that on the tray, repeat the previous step, and return tray to the oven.
  • Prepare pearl couscous according to package directions. I used a 250g box with 2 cups of vege stock.
  • Chop up walnuts, coriander, artichoke hearts and sundried tomatoes.
  • Throw it all together. Season as needed.
  • Enjoy a home-cooked meal with leftover perks, for the same price of one takeaway salad.

Albeit, there’s a lot of “throwing” occurring in this recipe. The theory is that the verb “throw” has enough force and assertiveness to get people like us up and at it.

Hope you’ve had a wonderful week!

Erica xx

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