Organic Spring Vegetable Salad with Cous Cous


This dish goes well with roast lamb or chicken, alternatively it can be served with a solid flesh fish like tuna or salmon.


  • 1kg Pumpkin- peeled and diced into 2cm cubes
  • 500g Green beans
  • 1 Capsicum- diced into 5mm pieces
  • 12 Asparagus spears
  • ½ Bunch chopped coriander
  • 2 Red Onions- diced fine
  • 2 tsp Ground cumin
  • 2 tsp Ground coriander
  • 250g Cous cous
  • 2 tbs Olive oil
  • Salt and Pepper


  1. Seal the Pumpkin pieces in a pan to caramelise before roasting then transfer to oven tray and roast in hot oven until tender.
  2. Grill asparagus spears on a hot griddle pan, turning regularly until lightly grilled.
  3. To prepare beans, top and tail ends. Then blanch in batches in boiling salted water for 30 seconds. Refresh in cold water or iced water.
  4. Cook the cous cous according to packet instructions, adding olive oil and salt to water and mix well.
  5. Place all ingredients in a large bowl and mix well. Season to taste and garnish with extra coriander leaves.

This recipie comes from the organic angels. The Organic Angels deliver organic fruit and vegetables to your door. Organic food can be convenient, inexpensive and most of all free from nasty chemicals, making your health optimal.

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