Cous Cous Salad with Pumpkin, Chorzio and Walnuts

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Cous Cous Salad with Pumpkin, Chorzio and Walnuts Ingredients

2 cups Cous Cous	-- herb vinaigrette --
2 cups Chicken Stock hot	1/3 cup Olive oil
2 tablespoon Butter	2 tablespoons White wine vinegar
2 cups Pumpkin cubed	1 teaspoon Dijon mustard
1 tablespoon Olive oil	1 tablespoon Parsley finely chopped
2/3 cup Walnuts roughly chopped	1 tablespoon Basil finely chopped
1 1/2 cup Chorzio (Spanish Sausage) diced	Salt & pepper to taste
1 cup Baby Spinach leaves roughly chopped

Instructions for Cous Cous Salad with Pumpkin, Chorzio and Walnuts

Pre-heat oven to 200C. Toss pumpkin in olive oil and place in a single layer on baking tray. Bake until golden and tender.
Meanwhile fry chorzio in hot fry pan until crispy. Set aside to cool.
Combine Cous Cous and hot stock in a bowl, cover with a tea towel and let stand for 3-5 mins or until cous cous has absorbed all the stock. Add butter and fluff grains with a fork, set aside to cool.
Combine cous cous, pumpkin, walnuts, chorzio, and baby spinach in a bowl. Gently toss to combine. Drizzle with vinaigrette. Serve.
-- Herb Vinaigrette --
Place all ingredients in a screw top jar, shake well to combine.



Main Ingredient: Cuisine: Uncategorized

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