Gluten-Free Couscous, Roasted Vegetable & Currant Salad

Prep time: 15 minutes 

Cook time: 40 minutes

Serves: 4

Ingredients:

• 1.5 cups Simply Wholesome Pantry Gluten-Free Couscous 

• 1 tsp ground turmeric 

• 1 cup cherry tomatoes

• 1 green zucchini, cut into rounds 

• 2 cups pumpkin, chopped into small pieces

• 2 corn cobs, husks removed 

• 400g tinned chickpeas, rinsed & drained

• 1/2 cup currants, soaked in boiling water for 30 secs and drained 

• 1 cup parsley, chopped 

• 1 cup mint, chopped 

• 1 red onion, finely diced 

• 1/2 cup almonds, toasted & roughly chopped

• 1/4 cup extra virgin olive oil 

Dressing:

• 3 tablespoons Greek/natural yoghurt 

• 1 tablespoon tahini 

• 1 tablespoon honey 

• 1 lemon, juice squeezed 

• Salt & pepper

Method:

1. Preheat oven to 180 degrees Celsius. Lay the cherry tomatoes, zucchini, pumpkin and corn cobs onto a lined baking tray. Drizzle with some olive oil and season really well. Roast the vegetables for 30-40 mins until golden and cooked through. Remove and set aside. Cut the corn from the corn cobs when cool enough to handle. 

2. Put the couscous and turmeric in a bowl. Pour over 2 cups of boiling water, cover with glad wrap and leave for 5 mins. Drizzle with 1 tablespoon olive oil and season well. Fluff with a fork. Leave for another 5 minutes. 

3. For the tahini dressing: Add all ingredients to a bowl/jug. Combine well and adjust to taste.

4. To assemble: In a large bowl, add the turmeric couscous and the roasted vegetables. Then add the chickpeas, currants, herbs, red onion and chopped almonds. Drizzle with olive oil, combine and season well. Drizzle over the tahini yoghurt.