1 tbsp extra virgin olive oil
100g pearl couscous
½ tsp salt
1 cup water
150g natural yoghurt
2 lemons, juice
1 tsp harissa
½ tsp salt
⅓ cup extra virgin olive oil
1 bunch spring onions, sliced
1 bunch coriander, roughly chopped
1 bunch mint, roughly chopped
1 bunch parsley, roughly chopped
½ red capsicum, cut into chunks
200g pumpkin, roasted
1 tin chickpeas, liquid drained
90g toasted pine nuts
Roast pumpkin with extra virgin olive oil and a pinch of salt and pepper at 180°C for 30-40 minutes or until tender and the edges begin to caramelise.
Heat oil in a saucepan. Add couscous with a pinch of salt; stir to coat with oil. Once the couscous begins to get a little colour add water and salt and bring to the boil. Turn down to a low heat, cover with the lid and simmer, following cooking times on the packet (about 15 minutes). Allow to cool slightly.
To make the dressing whisk yoghurt, lemon juice, harissa, salt and extra virgin olive oil in a large bowl until smooth.
Pour cooled couscous into the dressing. Add chickpeas, pine nuts, roasted pumpkin, capsicum, coriander, parsley, mint and spring onion. Use a wooden spoon to coat everything in the dressing. Serve immediately.