Pumpkin and Cashew Couscous Salad

Pumpkin and Cashew Couscous Salad

Ingredients:
pumpkin, raw
oil, olive, salad or cooking
spices, cumin seed
soup, chicken broth or bouillon, dry
couscous, dry
nuts, cashew nuts, raw
dates, deglet noor
spices, coriander seed
lemon juice, raw

Directions:
Preheat oven to 180C Place the pumpkin in a roasting pan and drizzle with half the oil.
Sprinkle with cumin seeds and season with salt and pepper.
Roast in oven, turning occasionally, for 30 minutes or until golden brown and tender.
Set aside to cool.
Combine the stock and remaining oil in a medium saucepan and bring to the boil over high heat.
Remove from heat.
Add the couscous while gently stirring with a fork.
Cover the saucepan with a lid and set aside for 5 minutes or until all the liquid is absorbed.
Use a fork to separate the grains.
Transfer the couscous to a large bowl.
Add the pumpkin, cashews, dates, coriander and lemon juice to the couscous and gently toss until well combined.
Taste and season with salt and pepper.
Serve immediately with the Lemon grass prawn (shrimp) skewers with mango mayonnaise.