Moroccan Spiced Pumpkin & Couscous Salad

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 preheat oven to 200°c.
• 2 line a baking tray with non-stick baking paper.
• 3 combine the pumpkin, oil, cumin, coriander, cinnamon and ginger in a large bowl. season with salt and pepper.
• 4 gently toss until pumpkin is coated in spice mixture.
• 5 place, in a single layer, on the lined tray. bake in oven, turning occasionally, for 30 minutes or until golden brown and tender.
• 6 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.
• 7 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.
• 8 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.
• 9 taste and season with salt and pepper. serve with yoghurt, if desired.