Chicken couscous salad
250g butternut pumpkin, peeled & cut into 1cm cubes
1 Spanish onion, cut into thin wedges
Olive oil spray
1 cup couscous, preferably wholemeal
1 cup boiling water
500g leftover cooked chicken or skinless BBQ chicken, chopped
1 cup coriander and/or mint, chopped
1 cup baby spinach leaves
2 tbsp pepitas
1 cup fresh cherries, deseeded & halved
1 lemon, juiced
1 tbsp extra-virgin olive oil
Salt & pepper
Preheat oven to 220°C. Place the pumpkin and onion on a lined baking tray and spray with olive oil. Roast for 20 minutes or until browned. Remove and cool.
Pour the boiling water into a large bowl. Add the couscous, stir, cover and stand for 5 minutes. Fluff with a fork and cool.
Combine the remaining ingredients in a large bowl. Add the pumpkin, onion and couscous and season. Toss gently to combine.