Moroccan Spiced Pumpkin & Couscous Salad Recipe

Name: Moroccan Spiced Pumpkin & Couscous Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 750 g kent pumpkin, peeled, deseeded, cut into 2cm pieces; 1 teaspoon olive oil; 1 teaspoon cumin seed; 1 teaspoon ground coriander; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 500 g frozen broad beans; 1 1/2 cups vegetable stock; 1 1/2 cups couscous; 400 g chickpeas, rinsed, drained; 30 g toasted pine nuts; 1/4 cup fresh lemon juice; 1 cup chopped fresh coriander; skim yoghurt, to serve

Servings: persons

750 g kent pumpkin, peeled, deseeded, cut into 2cm pieces
1 teaspoon olive oil
1 teaspoon cumin seed
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
500 g frozen broad beans
1 1/2 cups vegetable stock
1 1/2 cups couscous
400 g chickpeas, rinsed, drained
30 g toasted pine nuts
1/4 cup fresh lemon juice
1 cup chopped fresh coriander
skim yoghurt, to serve

1
Preheat oven to 200u00b0C.
2
Line a baking tray with non-stick baking paper.
3
Combine the pumpkin, oil, cumin, coriander, cinnamon and ginger in a large bowl. Season with salt and pepper.
4
Gently toss until pumpkin is coated in spice mixture.
5
Place, in a single layer, on the lined tray. Bake in oven, turning occasionally, for 30 minutes or until golden brown and tender.
6
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
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
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
Taste and season with salt and pepper. Serve with yoghurt, if desired.

402

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 750 g kent pumpkin, peeled, deseeded, cut into 2cm pieces, 1 teaspoon olive oil, 1 teaspoon cumin seed, 1 teaspoon ground coriander, and more.

Yes, Moroccan Spiced Pumpkin & Couscous Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Moroccan Spiced Pumpkin & Couscous Salad

How did you like this recipe?

Frequently Asked Questions