19 Feb Chicken & Pumpkin (Squash) Cous Cous Salad
2 chicken breasts
½ butternut pumpkin (or other pumpkin)
1 cup cous cous
small bunch spinach and/or rocket leaves
seasoning for pumpkin – cayenne pepper or cumin
Dressing (Can double for extra dressing)
1 tbsp lemon juice
1 tbsp white wine vinegar
1 tsp Dijon mustard
2 heaped tbsp mayonnaise (tofu mayonnaise or low-fat)
2 tbsp extra-virgin olive oil
Salt & pepper
Peel and cut the pumpkin into 3cm cubes. Toss in some olive oil and season with a sprinkle of cayenne pepper or cumin. Roast on a baking tray in 200C oven for 30-40 minutes until caramalised.
Poach or grill the chicken and cut into slices. To poach, place chicken breasts into just simmering water for 20 minutes.
Make the cous cous according to packet instructions – to get fluffy cous cous, use a wide pan or dish.
Place all the dressing ingredients in a screw top jar and shake to combine.
Fluff the cous cous with a fork, add the chicken, pumpkin and salad leaves and toss to combine.
Drizzle the salad with the dressing.
Serve warm or chilled.
I eat the leftovers for lunch the next day.
Eating couscous with adequate protein and non-starchy vegetables will also help slow down the release of sugar. The NHS recommends that starchy foods, including couscous, should be consumed daily and make up about a third of your daily food intake.