Recipe: Couscous salad with vanilla pumpkin seed vinaigrette

Vanilla bean and pumpkin seed vinaigrette
2 tbsp apple cider vinegar
2 tsp honey
1 tsp pure vanilla bean paste
1⁄2 tsp kosher salt
1⁄2 tsp freshly ground black pepper
1⁄2 tsp finely grated orange zest
1⁄4 cup canola oil
2 tbsp pumpkin seed oil

Whisk the first six ingredients together in a bowl, then add the canola oil and pumpkin seed oil in a slow stream, contin­uing to whisk until thoroughly blended. Set dressing aside.

Warm couscous salad
1 small butternut squash, peeled, seeded and cut into 1/2-inch dice
1 recipe vanilla bean and pumpkin seed vinaigrette, divided
1 cup couscous
1 cup boiling water
1 cup cooked chickpeas, rinsed and drained
1⁄2 cup golden raisins
1 naval orange, segmented and cut into bite-sized pieces
1⁄4 cup finely chopped green onions
1⁄4 cup toasted pumpkin seeds
Salt and pepper to taste

Preheat oven to 375°F. Toss the diced squash in 2 tbsp of the vinaigrette, season with salt and pepper and place in a single layer on a parchment-lined baking sheet. Bake for 30 minutes, until squash is tender and golden. Remove from oven and keep warm.

Place couscous in a medium heatproof bowl. Pour boiling water over couscous, cover and let sit for 10 minutes. Fluff with a fork; gently fold in chickpeas, raisins, orange segments, onions and pumpkin seeds. Drizzle remaining vinaigrette over couscous and toss to combine. Season to taste.

TIP: To segment an orange, cut off stem ends so the fruit sits flat. Using a knife, work top to bottom, and cut off the peel in strips, being sure to remove any white pith. Work over a bowl and cut down each side of the orange segment, toward the centre along the mem­brane. Discard membrane after all segments have been removed.

Make your meal complete: Add roasted chicken or pork tenderloin to your plate, along with some grilled naan bread or pappadums.

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