Ingredients:
500g Kent pumpkin, peeled, seeded, cut into 1cm pieces
2 large zucchini, cut into 1cm pieces
225g pearl couscous
1 chorizo, thinly sliced
1/2 cup chopped fresh coriander
60ml (1/4 cup) lemon juice
1 tbs extra virgin olive oil
1 tsp smoked paprika
500g Kent pumpkin, peeled, seeded, cut into 1cm pieces
2 large zucchini, cut into 1cm pieces
225g pearl couscous
1 chorizo, thinly sliced
1/2 cup chopped fresh coriander
60ml (1/4 cup) lemon juice
1 tbs extra virgin olive oil
1 tsp smoked paprika
Method:
Step 1: Preheat oven to 200C. Line a baking tray with baking paper. Spread the pumpkin and zucchini on the tray. Spray with oil and season. Roast for 20 minutes or until tender.
Step 2: Meanwhile, cook the couscous in a saucepan of boiling water for 10 minutes or until tender. Drain. Heat a non-stick frying pan over medium-high heat. Stir in the chorizo for 3-5 minutes or until golden.
Step 3: Combine the couscous, pumpkin, zucchini, chorizo and coriander in a large bowl. Whisk the lemon juice, oil and paprika in a jug. Season. Pour the dressing over the salad and toss gently to combine.
Step 1: Preheat oven to 200C. Line a baking tray with baking paper. Spread the pumpkin and zucchini on the tray. Spray with oil and season. Roast for 20 minutes or until tender.
Step 2: Meanwhile, cook the couscous in a saucepan of boiling water for 10 minutes or until tender. Drain. Heat a non-stick frying pan over medium-high heat. Stir in the chorizo for 3-5 minutes or until golden.
Step 3: Combine the couscous, pumpkin, zucchini, chorizo and coriander in a large bowl. Whisk the lemon juice, oil and paprika in a jug. Season. Pour the dressing over the salad and toss gently to combine.
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