Israeli Cous Cous Salad

Ingredients

• 1 olive oil spray
• 2 tbsps pumpkin seeds
• 1 can borlotti beans, drained
• 1 can chick peas, drained
• 40 g wholegrain mustard
• 60 ml balsamic vinegar
• 250 g pearl cous cous
• 1 tbsp cracked black pepper
• 1 tbsp red wine vinegar
• 2 tbsps olive oil
• 1 lemon zest and juice
• 1 medium carrot, peeled, finely diced
• 1 large celery stalk, finely diced
• 70 g sultanas
• 1 Lebanese cucumber, seeds removed, finely diced
• 3 cloves garlic crushed
• 1 large onion, finely diced
• 5 sprigs parsley leaves, finely chopped
• 1 1/2 cups butternut pumpkin, peeled, cubed
• 4 tbsps shallots, finely diced
• 1 medium red pepper, finely diced
• 2 cups boiling water

Directions

1. Preheat oven to 180 °C. Line a baking tray with baking paper and scatter the pumpkin cubes, spray with olive oil and bake for 30 minutes or until tender. Remove from oven and allow to cool.
2. Place 1 tablespoon of olive oil in a heavy bottom saucepan, warm olive oil on medium heat, add onion and cook until translucent. Add garlic and cook for 1 minute before adding the cous cous. Stir all the time and just brown the grains, about 5 minutes.
3. Add the 2 cups of boiling water and reduce heat to low. Cover with a lid and stir occasionally, it should take 8-10 minutes for the cous cous to cook. Remove from heat and spread over a large tray to cool quickly.
4. Combine the remaining oil, lemon juice, balsamic vinegar, red wine vinegar and mustard to make a dressing, set aside.
5. In a large bowl combine the cous cous, red peppers, roasted pumpkin, well rinsed and drained borlotti beans and chickpeas, celery, carrot, cucumber, shallots, lemon zest, pumpkin seeds, sultanas, cracked black pepper and parsley. Combine well.
6. Add the dressing and give a thorough toss. Check for seasoning and adjust pepper and salt to your liking. Refrigerate for an hour before serving.