Pearl Couscous With Sticky 5-spices Pumpkin & Marinated Lentils
A flavour-packed, warm winter salad that works just as well as a side or a main. If you have the time, marinate the lentils a day ahead, they only get better.
1 small butternut squash (about 900 g), peeled and cut into 1½ cm cubes
200 g cavolo nero, stems removed and roughly chopped (or 150 g chopped kale)
200 g pearl couscous
1 modest tbsp sriracha
1 tbsp agave syrup or honey
50 g pumpkin seeds, toasted until fragrant
The recipe
Let's start cooking
Preheat the oven to 220°C.
In a bowl, mix 1 tsp lime zest, the juice of 1 lime, 3½ tbsp olive oil, garlic, ⅓ tsp five-spice and ½ tsp salt. Set aside 1 tbsp of the marinade. Toss the lentils in the remaining marinade and set aside.
Toss the pumpkin cubes with 1½ tbsp olive oil, ½ tsp five-spice and ⅓ tsp salt. Roast for 20–25 minutes until golden and tender, turning halfway.
Meanwhile, cook the pearl couscous according to the package instructions. Rinse under cold water and drain well.
Add the cavolo nero (or kale) and the reserved tablespoon of marinade to a large salad bowl. Massage for 1–2 minutes until glossy and slightly softened.
Mix the sriracha, agave syrup or honey, and ½ tbsp lime juice. Toss through the roasted pumpkin, return it to the oven and roast for another 5–10 minutes until sticky and shiny.
Add the pearl couscous, pumpkin, lentils with their marinade and the pumpkin seeds to the bowl. Toss well and serve warm.
