Moroccan Style Pumpkin and Couscous Salad

“Russ found this one in the Western Australian Sunday Times-it's yummy!”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 200c. Line a baking tray with non-stick baking paper.
  2. Combine the pumpkin with the oil and spices in a large bowl; season with salt and pepper.
  3. Place the pumpkin in a single layer on the prepared baking tray and cook in the oven for 30 minutes or until tender and golden brown. Turn occasionally.
  4. Meanwhile, cook the broad beans in a saucepan of boiling salted water for 5 minutes or until tender. Refresh under cold running water: peel (discard the skins) then set aside.
  5. Bring the stock to the boil, remove from the heat and add the couscous. Cover and set aside for 5 minutes or until all the liquid is absorbed. Fluff up with a fork.
  6. In a large bowl, combine the couscous, pumpkin, broad beans, chickpeas, pine nuts, lemon juice and coriander leaves tossing gently to combine.
  7. Taste and season. Serve with the yogurt if desired.

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