Couscous Pumpkin Salad
Serves 4
1/2 cup couscous
600g pumpkin sliced into wedges
1 tsp Chinese 5 spice
1 tsp dried chilli flakes
1 clove garlic
1 cup low salt chicken stock
8-10 cherry tomatoes ( Quartered )
1 cup baby spinach
1 tbs olive oil
Nuts & Bolts
1. Pre heat oven to 220c. Line baking tray with baking paper. Place pumpkin in a mixing bowl with garlic, chilli flakes, olive oil and Chinese 5 spice. Rub mixture all over pumpkin.
Place on oven tray and bake for 25 minutes or until tender.
2. Combine couscous and boiling chicken stock into a bowl. Cover bowl with cling film and stand for 10 minutes. Fluff couscous with a fork to separate grain. Season to taste.
3. serve pumpkin with couscous, tomatoes and baby spinach.
Calorie per serving : 224
Kylie Karagich
Kylie Karagich is an accredited Clinical Nutritionist, Clinical Hypnotherapist, and Holistic Listener, passionate about supporting clients' health and well-being. As the owner of Holistic Nutritional Health Care (HNHC) in Port Adelaide, Kylie integrates nutrition, hypnotherapy, and holistic listening to create personalised, person-centred care. With a special focus on men's health and children's autism, she offers a compassionate, non-judgmental approach to help clients achieve lasting wellness and balance in their lives. Kylie's dedication to treating the whole person ensures that each individual feels truly supported on their wellness journey.