This delicious combination of ingredients makes for a nutritious lunch or dinner, it tastes amazing and contains many benefits. It proves that you can still enjoy a bowl of yummy whole foods while detoxifying your system, without drinking a single a juice.
This bowl of goodness is high in fibre, can help lower cholesterol, regulate blood sugar, support your immune system and is anti-inflammatory. So go on, try this dish tonight and let it work its magic.
Serves: 1 person
Time: 40 minutes
Contains: Vitamins A, B-group, C and E, carotenoids, flavonoids and other phytochemicals, manganese, copper, fibre.
- 300g butternut pumpkin, peeled, deseeded and cut into bite-size chunks
- 4 tablespoons olive oil, plus extra for drizzling
- sea salt flakes
- freshly ground black pepper
- 160g giant (Israeli) couscous
- 375ml chicken or vegetable stock
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- a handful of rocket
- a handful of dried cranberries
- a handful of pecan nuts, chopped
- Preheat the oven to 200°C/400°F.
- Place the pumpkin on a baking tray, drizzle with olive oil and season.
- Roast for 20–30 minutes, or until tender and slightly caramelised. Place the couscous in a pan, add 1 tablespoon of oil and stir over a medium-high heat until toasted.
- Add the stock, bring to the boil, then reduce the heat to low and cover.
- Cook for 15 minutes, or until the stock is absorbed. Whisk together the remaining oil, lemon, mustard, salt and pepper.
- When the couscous is cooked, remove from the heat, add the rocket and stir through until wilted.
- Add the dressing, cranberries, pecans and pumpkin.
Images and text from Cooking With Superfoods by Sue Quinn. Published by Hachette Australia, RRP$14.99, available now.