Cashew & Roast Pumpkin Couscous Salad


  • 500g butternut pumpkin, cubed
  • 2 tbs olive oil
  • 2 tsp cumin seeds
  • 1 ½ cups couscous
  • 1 cup Freshlife Natural Cashews
  • 1 cup Freshlife Australian Sultanas
  • 1 cup loosely packed chopped fresh coriander
  • 1/3 cup fresh lemon juice


  1. Preheat oven to 180°C. Grease and line a baking tray.
  2. Sprinkle pumpkin cubes with olive oil and cumin. Roast on baking for 25 minutes or until golden. Set aside to cool.
  3. Prepare the couscous according to the instructions on the packet.
  4. In a large bowl, toss together all ingredients until combined.

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