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747 kcal
30 min.
Recipe for Jar salad with roasted pumpkin, couscous and chickpeas
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Unlock Fitatu PremiumNaN g
747 kcal
1 kcal
747.3
23.7g
46.4g
65.9g
Ingredients (servings):
1
Converted ingredients are going to appear on the shopping list
- Pumpkin2× cup (232 g)
- Chickpeas, cooked or canned8× tablespoon (120 g)
- Red onion2× piece (50 g)
- Couscous3× tablespoon (45 g)
- Feta cheese1× handful (30 g)
- Linseed oil2× tablespoon (20 g)
- Rocket Salad0.33× package (19.8 g)
- Pumpkin seeds1× tablespoon (10 g)
- Olive oil1× tablespoon (10 g)
- Mustard, wholegrain0.5× teaspoon (5 g)
- Smoked Paprika2.5× pinch (2.5 g)
- Salt4× pinch (2 g)
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How to make Jar salad with roasted pumpkin, couscous and chickpeas
1. Preheat the oven to 190°C.
2. Peel the pumpkin and cut it into small cubes. Slice the red onion into thin wedges. Dice the feta.
3. Place the pumpkin, onion and feta on a baking tray. Drizzle with olive oil, season with salt and smoked paprika. Roast for 25 minutes.
4. Cook the couscous according to the packet instructions.
5. Layer the salad ingredients in a jar in the following order: cooked couscous, roasted pumpkin and onion, chickpeas, feta, pumpkin seeds and rocket.
6. Prepare the dressing by mixing linseed oil with French mustard.
7. Pour the dressing over the salad before serving.
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