Bettys Moroccan Roasted Pumpkin Couscous Salad Recipes

Steps:

• Preheat oven to 200c. Line a baking tray with non-stick baking paper.
• Combine the pumpkin with the oil and spices in a large bowl; season with salt and pepper.
• 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.
• 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.
• 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.
• In a large bowl, combine the couscous, pumpkin, broad beans, chickpeas, pine nuts, lemon juice and coriander leaves tossing gently to combine.
• Taste and season. Serve with the yogurt if desired.

Steps:

• 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.

Steps:

• Heat gas or charcoal grill. Drizzle oil over lamb, and rub ras el hanout in lamb. Set aside.
• In 3-quart saucepan, toast couscous 3 to 5 minutes over high heat, stirring constantly, until fragrant. Add chicken broth and salt. Heat to boiling; cover and turn off heat. Let stand 5 to 6 minutes or until broth is absorbed. Uncover, and fluff couscous with fork. Transfer couscous to large bowl. Add dates, apricots, onion, lemon juice, honey and cinnamon; toss to coat. Set aside at room temperature.
• Place lamb steak on grill over medium-high heat. Cover grill; cook 7 to 9 minutes on each side or until brown on both sides (145°F). Transfer to cutting board, cover loosely with foil, and let sit 3 minutes. Cut diagonally into 1/2-inch slices.
• Divide couscous among 8 serving plates. Top with lamb. Sprinkle with mint.

Steps:

• 1. Heat oven to 440oF/220C and line a baking tray with baking paper.
• 2. Place the pumpkin and onion in a bowl. Add the oil and Moroccan seasoning, toss with your hands to coat. Arrange on the tray in a single layer and bake for about 20-25 or until the pumpkin is golden and cooked.
• 3. Mean while, toast the pepitas in a small pan over a medium heat for a few minutes, being sure to shake the pan continuously - they will burn fast so keep an eye on them. Alternatively, purchase already toasted pepitas.
• 4. Place the couscous in a heat proof bowl. Add the vegetable stock to the boiling water and pour over the couscous. Cover with cling film and leave for 5 minutes.
• 5. Place the cooked couscous in a large salad serving bowl and add the roasted pumpkin (squash), onions, drained and rinsed chick peas (garbanzo beans). Stir well and cover. Refrigerate.
• 6. When you are just about to serve, add the pepitas, a lemon juice, extra olive oil and a cilantro (coriander).