Moroccan Style Pumpkin and Couscous Salad |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Russ found this one in the Western Australian Sunday Times-it's yummy! 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.
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