1 (250g) packet pearl couscous
3 tbsp oil – divided
2 tbsp honey
1 carrot, finely diced
80-100g butternut squash, finely diced
80-100g raw beetroot, finely diced
1/2 small leek, chopped
3 dates, diced
1 granny smith apple, diced
Pomegranate seeds
1/2 tsp cinnamon
1/4 tsp black pepper
1/4 cup honey
1 tbsp lemon juice
Salt and pepper
Pre heat oven to 180C
Cook couscous to packet instructions adding in 2 tbsp oil and honey. Stir while it’s cooling to stop it sticking together.
Toss carrots, butternut squash and beetroot with 1 tbsp oil, cinnamon and black pepper. Roast for 15 minutes.
Just before serving, toss couscous together with the roasted and raw simonim.
Mix dressing and stir into salad
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