Moroccan Spiced Pumpkin & Couscous Salad

"A simple main or side dish from Australian Good Taste magazine. Go without the yoghurt to make it a vegan dish."
photo by Rhiannon and Matt photo by Rhiannon and Matt
photo by Rhiannon and Matt
Ready In:




  • 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.

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  1. Fabulous - east and delicious. I forgot to soak and cook chick peas so I opened a can of mixed beans. Excellent recipe, thnaks for posting


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