1. Roast pumpkin with extra virgin olive oil and a pinch of salt and pepper at 180°C for 30-40 minutes or until tender and the edges begin to caramelise.
  2. Heat oil in a saucepan. Add San Remo Pearl CousCous with a pinch of salt; stir to coat with oil. Once the couscous begins to get a little colour add water and salt and bring to the boil. Turn down to a low heat, cover with the lid and simmer, following cooking times on the packet (about 15 minutes). Allow to cool slightly.
  3. To make the dressing whisk yoghurt, lemon juice, harissa, salt and extra virgin olive oil in a large bowl until smooth.
  4. Pour cooled couscous into the dressing. Add chickpeas, pine nuts, roasted pumpkin, capsicum, coriander, parsley, mint and spring onion. Use a wooden spoon to coat everything in the dressing. Serve immediately.

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