Moroccan Style Pumpkin and Couscous Salad

READY IN: 45mins
Recipe by JustJanS

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

Top Review by Kiwi Kathy

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.

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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