Cashew and Roast Pumpkin Couscous

INGREDIENTS

500g butternut squash, cubed

2 tbs olive oil

2 tsp cumin seeds

1 ½ cups couscous

1 cup FreshLife Natural Cashews

1 cup FreshLife Sultanas

1 cup loosely packed chopped fresh coriander

⅓ cup fresh lemon juice


METHOD

  • Preheat oven to 180°C. Grease and line a baking tray.

  • Sprinkle pumpkin cubes with olive oil and cumin. Roast on baking tray for 25 minutes or until golden. Set aside to cool.

  • Prepare the couscous according to the instructions on the packet.

  • In a large bowl, toss together all ingredients until combined.

 
Salads, Main MealsSarah BlazeyCashews, Sultanas