Pumpkin & Zucchini Couscous Salad

Ingredients

• ⅓ cup dry couscous
• ⅓ cup of boiling water
• 1 cup of chopped baby spinach leaves
• 120g of roasted pumpkin
• ½ cup roasted zucchini
• 3 Macadamia nuts, chopped 
• juice of ½ lime
• 1 teaspoon of balsamic vinegar

Method

1.  Stir boiling water into couscous, cover and allow to stand for 5 minutes.
2.  Stir vegetables and macadamias into couscous.
3.  Juice half a lime and combine with vinegar to make the dressing.
4.  Stir dressing through couscous and vegetables.

Allergens and Intolerances

This recipe contains tree nuts and wheat. Please check ingredients and allergen declarations on all food packaging to ensure it is suitable for your dietary requirements.