Main
Method
- Pre heat oven to 180C
- Cook couscous to packet instructions adding in 2 tbsp oil and honey. Stir while it’s cooling to stop it sticking together.
- Toss carrots, butternut squash and beetroot with 1 tbsp oil, cinnamon and black pepper. Roast for 15 minutes.
- Just before serving, toss couscous together with the roasted and raw simonim.
- Mix dressing and stir into salad
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https://dev.kosherkingdom.co.uk/recipes/simonim-salad/
Simonim Salad
Ingredients
- 1 (250g) packet pearl couscous
- 3 tbsp oil – divided
- 2 tbsp honey
- 1 carrot, finely diced
- 80-100 g butternut squash, finely diced
- 80-100 g raw beetroot, finely diced
- 1/2 small leek, chopped
- 3 dates, diced
- 1 granny smith apple, diced
- Pomegranate seeds
- 1/2 tsp cinnamon
- 1/4 tsp black pepper
- 1/4 cup honey
- 1 tbsp lemon juice
- Salt and pepper
Method
- Pre heat oven to 180C
- Cook couscous to packet instructions adding in 2 tbsp oil and honey. Stir while it’s cooling to stop it sticking together.
- Toss carrots, butternut squash and beetroot with 1 tbsp oil, cinnamon and black pepper. Roast for 15 minutes.
- Just before serving, toss couscous together with the roasted and raw simonim.
- Mix dressing and stir into salad