Moroccan Spiced Pumpkin & Couscous Salad
photo by Rhiannon and Matt
- Ready In:
- 45mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 750 g kent pumpkin, peeled, deseeded, cut into 2cm pieces
- 4.92 ml olive oil
- 4.92 ml cumin seed
- 4.92 ml ground coriander
- 4.92 ml ground cinnamon
- 2.46 ml ground ginger
- 500 g frozen broad beans
- 354.88 ml vegetable stock
- 354.88 ml couscous
- 400 g chickpeas, rinsed, drained
- 30 g toasted pine nuts
- 59.14 ml fresh lemon juice
- 236.59 ml chopped fresh coriander
- skim yoghurt, to serve
directions
- Preheat oven to 200°C.
- Line a baking tray with non-stick baking paper.
- Combine the pumpkin, oil, cumin, coriander, cinnamon and ginger in a large bowl. Season with salt and pepper.
- Gently toss until pumpkin is coated in spice mixture.
- Place, in a single layer, on the lined tray. Bake in oven, turning occasionally, for 30 minutes or until golden brown and tender.
- Meanwhile, cook the broad beans in a saucepan of salted boiling water for 5 minutes or until bright green and heated through. Refresh under cold running water. Drain, then remove and discard skins.
- Bring the stock to the boil over high heat. Remove from heat and add the couscous while stirring with a fork. Cover with a lid and set aside for 5 minutes or until all the liquid is absorbed.
- Fluff with a fork to separate the grains. Transfer to a large bowl and add the pumpkin, broad beans, chickpeas, pine nuts, lemon juice and coriander and gently toss until well combined.
- Taste and season with salt and pepper. Serve with yoghurt, if desired.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
My fiance & I have lived in Melbourne all our lives and we love it, it's so diverse & exciting.
We went on a world trip in '04-'05 including the US, UK, France, Italy, Malta, Germany, The Netherlands, Egypt, India & Japan. It was awesome, but great to get home & relax too. :)
The link on this page will take you to my YouTube channel which has slide-show videos of my pics, featuring some amazing street art around Melbourne.
I think it's rude to leave 1 star ratings! To me it's like eating someones cooking then saying "ERGH!" to their face!! :D So we don't give 1 star ratings. If we really don't like something, then it's no stars & a description of why it didn't live up to our expectations, or we may just remove the recipe from our cookbook & leave it at that.
We like cross-promoting recipes in our reviews, to share combinations that work, recipes that inspire & methods people may not have thought of.
We can't help but put something of ourselves into each recipe we try
<img src=http://i335.photobucket.com/albums/m445/mliss29/vegn%20swap/vegnswap.jpg>
<img src="http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">