Moroccan Style Pumpkin And Couscous Salad

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

Ingredients

• Servings: 4
• 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

Recipe

• 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.