Ingredients
-
750
-
1
-
1
-
1
-
1
-
1/2
-
500
-
1 1/2
-
1 1/2
-
400
-
30
-
1/4
-
1
-
-
Directions
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 , Fabulous – east and delicious I forgot to soak and cook chick peas so I opened a can of mixed beans Excellent recipe, thnaks for posting
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Steps
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1
Done
|
Preheat Oven to 200c. |
|
2
Done
|
Line a Baking Tray With Non-Stick Baking Paper. |
|
3
Done
|
Combine the Pumpkin, Oil, Cumin, Coriander, Cinnamon and Ginger in a Large Bowl. Season With Salt and Pepper. |
|
4
Done
|
Gently Toss Until Pumpkin Is Coated in Spice Mixture. |
|
5
Done
|
Place, in a Single Layer, on the Lined Tray. Bake in Oven, Turning Occasionally, For 30 Minutes or Until Golden Brown and Tender. |
|
6
Done
|
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
Done
|
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
Done
|
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
Done
|
Taste and Season With Salt and Pepper. Serve With Yoghurt, If Desired. |
