By: Ellie Vorhand
- 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