So named because it looks a bit like confetti! This stunning couscous dish has lots of flavour and vibrancy with pine nuts, pistachios, cranberries, mint, parsley and orange zest providing pretty specks of colour.
It’s actually barely a couscous dish as only half a cup is used to coat everything, while the main starch comes from the orange kumara. Serve as part of a large spread of salads accompanying roast or barbecued meat, or even at Christmas time as a starchy option. To make the dish gluten-free, you could use quinoa or even cauliflower rice as your grain.
- orange kumara (sweet potato) 600g, cut into 1inch chunks (leave the skin on)
- olive oil 1 tablespoon
- runny honey or maple syrup 1 tablespoon
- dried couscous ½ cup
- boiling water ½ cup
- butter 1 knob
- orange finely grated zest of 1
- pistachios ¾ cup shelled, chopped
- pine nuts 70g, toasted
- dried cranberries or cherries ¾ cup, chopped
- parsley 1 handful, finely chopped
- mint leaves 1 handful, torn
Preheat oven to 180degC/355 Fahrenheit.
- Lay kumara (sweet potato) chunks on an oven tray (lined with baking paper) and toss with olive oil and honey/maple syrup, and season with salt and pepper. Roast for 40 minutes until kumara is slightly caramelised.
- Boil water in a small pot, add couscous, butter and a pinch of salt. Turn off heat, stir together, cover and leave to stand for 5-10 minutes.
- Fluff up couscous with a fork, and toss with the orange zest, nuts, cranberries or cherries, parsley, mint and roast kumara.