Pumpkin Salad with Arugula and Couscous

Salads | Kazakhstani cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Pumpkin salad with arugula and couscous

Ingredients

Pumpkin - 2 lbs
Couscous - 7.1 oz
Shelled pumpkin seeds - 1.8 oz
Butter - 1.8 oz
Ghee - 1.8 oz
Arugula - 3.5 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 - 3 fl oz
Spanish onions - 1 head
Parmesan Cheese - 3.5 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.