Chickpea Pumpkin Couscous Salad

Serves 4

Ingredients

• 500g butternut pumpkin, peeled and cubed
• 1 can chickpeas, rinsed and drained
• Olive oil spray
• 1 tsp smoked paprika
• Salt and pepper, to taste
• 1 cup couscous
• 1/2 red onion, finely diced
• 1 bunch parsley, finely chopped
• 2 tbsp toasted sesame seeds
• 3/4 cup pomegranate seeds
• 1 cucumber, diced
• 4 serves Apple Blackcurrant Beauty Greens + 4 glasses of water

Tahini Dressing

• 1/3 cup hulled tahini
• Juice of 1 lemon
• 1 tbsp honey
• Salt and pepper, to taste
• 3–4 tbsp water, to thin

Instructions

1. Preheat the oven to 200°C and line a baking tray with baking paper.
2. Add the pumpkin to one side of the tray and the chickpeas to the other. Spray lightly with olive oil, season with salt, pepper, and smoked paprika, and toss to coat.
3. Bake for about 35 minutes, or until golden and tender.
4. Meanwhile, cook the couscous according to package instructions. Fluff with a fork and set aside to cool slightly.
5. To make the dressing, combine the tahini, lemon juice, honey, salt, and pepper in a bowl or screw-top jar. Add water, a little at a time, until you reach a pourable consistency. Shake or whisk until well combined.
6. In a large salad bowl, combine the couscous, roasted pumpkin, chickpeas, red onion, parsley, sesame seeds, pomegranate seeds, and cucumber.
7. Pour over the dressing and toss gently to combine.
8. Dissolve 2 scoops of beauty greens in each glass of water and enjoy alongside the salad.

Macros

Calories: 490
Protein: 22.3g
Fat: 13.6g
Carbs: 68.7g