Pesto couscous salad

INGREDIENTS:

Cous cous salad:

• 1 and half cups of Israeli Couscous

• 2-3 orange kumera (2 medium or 3 small)

• 5-6 bunches of kale or 2 cups of baby spinach

• 3 heaped tbsp pesto (I use a DF store bought)

• 1/4 cup each of sunflower and pumpkin seeds

• 1/2 cup sun dried tomatoes (optional)

• Oil of choice (I use rapeseed)

Crispy Chickpeas:

• 1 can of Chickpeas (drained, rinsed and blotted dry)

• 1 tsp turmeric

• half tsp paprika + extra for kumera

• half tsp garlic powder

• half tsp onion flakes or powder

• half tsp oregano

• Salt and Pepper

METHOD:

Preheat oven to fan bake 180 degrees.

Chop kumera into small 1cm cubes and place on a baking tray with a drizzle of oil, salt and pepper and sprinkle paprika, mix well and place in oven for about 25 minutes or until soft.

Place chickpeas on another baking tray, drizzle with a little oil and add spices and herbs, mix well and place in the oven with kumera for about 20 minutes or until crispy.

Bring a large pot of water to boil then add couscous with a pinch of salt, simmer for around 10-15 minutes or until fluffy.

Meanwhile prepare kale or spinach by roughly chopping and placing aside.

When ready, drain couscous and place into a large serving bowl, mix in kale or spinach, sun dried tomatoes and add pesto, combine well. When kumera and chickpeas are ready remove from oven and gently mix in and sprinkle seeds over top.

Can be served as a side dish or as a main, enjoy!

NOTES:

For a healthier alternative or for GF option swap out the couscous for quinoa or brown rice (or a mix of both).

This is dairy free when using a DF pesto, can be nut free by using a sunflower seed pesto.

Serves 3-4.