MOROCCAN STYLE PUMPKIN AND COUSCOUS SALAD
Make and share this Moroccan Style Pumpkin and Couscous Salad recipe from Food.com.
Provided by JustJanS
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
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.
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.
Provided by Rhiannon and Matt
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 571.2, Fat 8.5, SaturatedFat 0.9, Sodium 877, Carbohydrate 104.1, Fiber 14.2, Sugar 3.2, Protein 23.3
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