This salad recipe is not just your ordinary lettuce and tomato salad – this salad uses slightly different ingredients that can be eaten warm or cold. It makes an ideal low-calorie lunch or dinner that feels wonderfully hearty, thanks to the couscous and roasted vegetables.
Pumpkin, courgette and couscous combine to create a salad that’s full of flavour and texture and makes a really interesting low-calorie dish to support you on your weight loss journey.
Low-Calorie Pumpkin & Courgette Couscous Salad Recipe
- 150 g instant couscous
- 235 ml boiling water
- 500 g baby spinach leaves, washed and blotted dry
- 30 g pumpkin, peeled and diced into 1-inch cubes
- 30 g courgette, washed and cut into 1-inch thick slices
- 6 macadamia nuts, chopped
- Juice of 1/2 lime
- 2 tsp balsamic vinegar
- Low-calorie cooking spray
Preheat the oven to 200°C.
Wash and slice the courgette and peel and dice the pumpkin into cubes. Spray a baking tray with low-calorie cooking oil and place the vegetables on it. Place in the oven and roast for 20-25 minutes, until softened and lightly browned. Remove from the oven and set aside to cool.
While the vegetables are roasting, add the dried couscous to a large bowl and carefully pour in the boiling water. Cover and leave to stand for 5 minutes.
Once the couscous has puffed up and absorbed all of the water, gently fluff with a fork and add the roasted vegetables and chopped macadamia nuts. Lightly stir to combine.
To make the dressing, combine the lime juice and balsamic vinegar in a small bowl, then add it to the couscous mixture and stir to mix through. Portion into two bowls and serve.
Amount per serving
Allergens: contains wheat, nuts.
If you’re looking for more unusual salad inspiration, try out this cauliflower tabbouleh salad: