Toasted couscous and pumpkin salad

Okay, so I readily admit that pumpkin isn't the springiest of vegetables, but we're still early in the season and there's not too much green stuff on the shelves just yet.

But when I stumbled across this recipe in The Star, I realized I had all the ingredients on hand, save for the pumpkin, so it seemed like a good idea to tackle.

And good idea it was! This is a tasty, colourful salad that holds up well after a few days and can easily be packed into lunches.

It starts by toasting some Israeli couscous in a bit of fragrant olive oil. This was my second time toasting these little balls of pasta, and I kept a much better eye on them this time around. They can get too brown too quickly if you don't watch them.

After they couscous is browned, you cook it in some apple juice. I never buy the stuff, so now I'll have to find other uses for the leftovers. Anyway, make sure you test a spoonfull or two for doneness, of the batch might be too al dente for your liking. I tested just one grain and it was well cooked, but overall, I had many that were not done. Lesson learned!

Into the cooked couscous goes the pumpkin -- in this case I substituted butternut squash -- and the fennel.


And here's the finished product. So colourful, right? Next time you have to take a salad somewhere, bring this little beauty. Everyone will love it!

Toasted Couscous & Pumpkin Salad

Found in The Toronto Star, and originally found in Pumpkin: A Super Food for 12 Months of the Year, by Dee Dee Stovel

1-1/4 lb (600 g) chunk unpeeled pumpkin, seeds and fibres removed, flesh cut in 1-inch-wide pieces

1 tbsp extra-virgin olive oil

1/2 lb (225 g) Israeli couscous (about 1-1/3 cups)

1-1/2 cups apple juice

1/2 tsp sea salt + more to taste

1/3 cup finely chopped fennel

1/2 cup finely chopped parsley

1/3 cup dried cranberries, chopped

1/4 cup minced red onion

2 tbsp each: grapeseed oil, red wine vinegar

Freshly ground pepper to taste

Microwave pumpkin pieces on high 3 to 5 minutes, or until almost tender. Cool briefly. Peel. Cut flesh in 1/8- to 1/4-inch cubes. Measure 2 cups. (Keep remainder in fridge or freezer for other uses.)

Heat olive oil in deep skillet on medium. Add couscous. Cook, stirring, 2 to 3 minutes, until slightly browned. Stir in juice and 1/2 teaspoon salt. Bring to boil, then reduce heat to low. Cover and simmer 15 minutes, until liquid is absorbed and couscous is just tender, stirring occasionally.
Add pumpkin and fennel. Cover and cook 2 minutes, stirring occasionally.

Transfer to serving bowl. Cool 5 minutes. Add parsley, cranberries and onion. Drizzle on grapeseed oil and vinegar. Add pepper. Stir to blend. Taste and adjust salt.

Cool to room temperature before serving.

Makes 6 servings.