Israeli Cous Cous Salad

Ingredientes

• 1 olive oil spray
• 2 tbsps pumpkin seeds
• 1 can borlotti beans, drained
• 1 can chick peas, drained
• 40 g wholegrain mustard
• 60 ml balsamic vinegar
• 250 g pearl cous cous
• 1 cucharada cracked black pepper
• 1 cucharada red wine vinegar
• 2 cucharadas olive oil
• 1 lemon zest and juice
• 1 mediana carrot, peeled, finely diced
• 1 large celery stalk, finely diced
• 70 g sultanas
• 1 Lebanese cucumber, seeds removed, finely diced
• 3 diente garlic crushed
• 1 grande onion, finely diced
• 5 sprigs parsley leaves, finely chopped
• 1 1/2 tazas butternut pumpkin, peeled, cubed
• 4 tbsps shallots, finely diced
• 1 mediano red pepper, finely diced
• 2 tazas boiling water

Instrucciones

1. Preheat oven to 180 °C. Line a baking tray with baking paper and scatter the pumpkin cubes, spray with olive oil and bake for 30 minutes or until tender. Remove from oven and allow to cool.
2. Place 1 tablespoon of olive oil in a heavy bottom saucepan, warm olive oil on medium heat, add onion and cook until translucent. Add garlic and cook for 1 minute before adding the cous cous. Stir all the time and just brown the grains, about 5 minutes.
3. Add the 2 cups of boiling water and reduce heat to low. Cover with a lid and stir occasionally, it should take 8-10 minutes for the cous cous to cook. Remove from heat and spread over a large tray to cool quickly.
4. Combine the remaining oil, lemon juice, balsamic vinegar, red wine vinegar and mustard to make a dressing, set aside.
5. In a large bowl combine the cous cous, red peppers, roasted pumpkin, well rinsed and drained borlotti beans and chickpeas, celery, carrot, cucumber, shallots, lemon zest, pumpkin seeds, sultanas, cracked black pepper and parsley. Combine well.
6. Add the dressing and give a thorough toss. Check for seasoning and adjust pepper and salt to your liking. Refrigerate for an hour before serving.