Wwpumpkinbaconandherbcouscous Recipes

MOROCCAN SPICED PUMPKIN & COUSCOUS SALAD

Moroccan Spiced Pumpkin & Couscous Salad image

A simple main or side dish from Australian Good Taste magazine. Go without the yoghurt to make it a vegan dish.

Provided by Rhiannon and Matt

Categories Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

750 g kent pumpkin, peeled, deseeded, cut into 2cm pieces
1 teaspoon olive oil
1 teaspoon cumin seed
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
500 g frozen broad beans
1 1/2 cups vegetable stock
1 1/2 cups couscous
400 g chickpeas, rinsed, drained
30 g toasted pine nuts
1/4 cup fresh lemon juice
1 cup chopped fresh coriander
skim yoghurt, to serve

Steps:

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.

Nutrition Facts : Calories 571.2, Fat 8.5, SaturatedFat 0.9, Sodium 877, Carbohydrate 104.1, Fiber 14.2, Sugar 3.2, Protein 23.3

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