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    You are in: Home / Australian / Moroccan Style Pumpkin and Couscous Salad Recipe
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    Moroccan Style Pumpkin and Couscous Salad

    Moroccan Style Pumpkin and Couscous Salad. Photo by Lalaloula

    1/2 Photos of Moroccan Style Pumpkin and Couscous Salad

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    JustJanS's Note:

    Russ found this one in the Western Australian Sunday Times-it's yummy!

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    Units: US | Metric


    1. 1
      Preheat oven to 200c. Line a baking tray with non-stick baking paper.
    2. 2
      Combine the pumpkin with the oil and spices in a large bowl; season with salt and pepper.
    3. 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. 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. 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. 6
      In a large bowl, combine the couscous, pumpkin, broad beans, chickpeas, pine nuts, lemon juice and coriander leaves tossing gently to combine.
    7. 7
      Taste and season. Serve with the yogurt if desired.

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    Ratings & Reviews:

    • on February 13, 2012


      Nice tasting salad and it certainly makes a large quantity. The couscous seems a little dry though so maybe my lemons weren't juicy enough. The slowest job is peeling the broadbeans but the beautiful clolour makes it well worth the while.

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    • on October 29, 2011


      I made this for lunch today teamed up with and it was just amazing. I followed as per instructions without subbing anything. So very yummy, thanks so much for sharing.

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    • on September 05, 2009


      Now this is a DELICIOUS couscous salad! All the flavours go so well together and even though it doenst have many spices in it, it is very flavourful and surprisingly spicy. Especially when you bite onto the cumin seeds. :) I luv the roasted pumpkin in this, as it adds moisture and lots of flavour. I left out the lemon juice and pine nuts due to allergies. Im sure theyd been a great addition, but the salad was perfect without them, too. I didnt feel I was missing out. My sis hates cilantro, so I subbed flat leaf parsley, which added a nice flavour and speck of colour. I still cant get over the fact how quick and easy this was to prepare and how great it tasted. Ill make it again for sure! THANKS SO MUCH for sharing with us and tell Russ thanks for spotting it. :) Made and reviewed for group Hakea in the Aussie/NZ Swap September 09.

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    Nutritional Facts for Moroccan Style Pumpkin and Couscous Salad

    Serving Size: 1 (506 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 569.1
    Calories from Fat 76
    Total Fat 8.5 g
    Saturated Fat 0.8 g
    Cholesterol 0.0 mg
    Sodium 876.8 mg
    Total Carbohydrate 103.3 g
    Dietary Fiber 13.9 g
    Sugars 3.2 g
    Protein 23.2 g

    The following items or measurements are not included:

    vegetable stock

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