Grain Salad with Honey & Saffron Dressing

Couscous, Quinoa, Wild Rice, Barley....etc....

1 kg butternut pumpkin, peeled, deseeded and chopped
2 red onions, cut in wedges
1 red capsicum, deseeded and cut into chunks
2 tbsp olive oil
1 1/2 cups couscous
200 grams of chopped apricots
100 g craisins
1 3/4 to 2 cups vegetable stock, hot
2 oranges, peeled and segmented

For the dressing
100 ml grapefruit juice
1 tbsp honey
a pinch of saffron threads
2 tbsp olive oil

Preheat the oven to 200 degrees°C.  Mix the pumpkin, onion and capsicum with the olive oil and roast this for 25- 30 minutes or until cooked. Let cool slightly and then peel capsicum and slice into strips.

Combine couscous, apricots, craisins and stock in a bowl and cover with glad wrap or a tight fitting lid until all liquid is absorbed.

Mix the pumpkin and onion with the couscous, apricots, sultanas and orange segments

Dressing - Method

Heat the juice, honey and saffron in a small pan until it comes to a boil, then set aside to cool. Whisk in the oil and season to taste. Stir the dressing into the salad and serve.

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