Moroccan Style Pumpkin and Couscous Salad

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

• Ready In: 45 mins
• Serves: 4

Ingredients

• 750  g pumpkin, peeled, deseeded, cut into 2cm pieces (suggests Kent pumpkin)
• 1  teaspoon olive oil
• 1  teaspoon cumin seed
• 1  teaspoon ground coriander
• 1⁄2 teaspoon ground ginger
• 1 (500 g) packet  frozen broad beans
• 1 1⁄2 cups  vegetable stock
• 1 1⁄2 cups couscous
• 1 (400 g) can chickpeas, rinsed, drained
• 30  g pine nuts, toasted
• 1⁄4 cup fresh lemon juice
• 1  cup fresh coriander, chopped
•  plain yogurt, to serve

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.