Pumpkin Salad with Arugula and Couscous
Salads • Kazakhstani
Description
Pumpkin salad with arugula and couscous
Ingredients
- Pumpkin 0 lbs
- Couscous 5 oz
- Shelled pumpkin seeds 0 oz
- Butter 0 oz
- Ghee 0 oz
- Arugula 5 oz
- Sugar 1 tablespoon
- Black Cumin (Cumin) ¼ spoons
- Paprika ¼ spoons
- Cayenne Pepper ¼ spoons
- Cinnamon ¼ spoons
- Narshehab sauce 1 tablespoon
- Champagne Vinegar 2 spoons
- Olive Oil 5 fl oz
- Spanish onions 1 head
- Parmesan Cheese 5 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Cut the pumpkin into pieces about 3 cm in size. Season with salt and pepper, lightly drizzle with olive oil, and place in the oven for twenty minutes.
Step 2
In a skillet, melt the butter and mix it with sugar, paprika, cumin, cinnamon, and cayenne pepper. Stirring constantly, bring the mixture to a boil, then toast the pumpkin seeds in it for one to two minutes. Remove the skillet from the heat and transfer the seeds to a separate bowl.
Step 3
In a separate bowl, combine finely chopped red onion with sherry vinegar, narsharab sauce, and olive oil. Season with salt and pepper.
Step 4
Rub cold melted butter into the dry couscous the same way you would rub butter into flour to make shortcrust pastry. Use your fingers from both hands, thoroughly, so that all the couscous grains are coated with the butter. Then, pour boiling water over the couscous in a deep bowl, stir, and let it sit for five minutes.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!