Moroccan Style Pumpkin And Couscous Salad Recipe

Name: Moroccan Style Pumpkin And Couscous Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

149

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 750 g pumpkin, peeled, deseeded, cut into 2cm pieces (suggests Kent pumpkin), 1 teaspoon olive oil, 1 teaspoon cumin seed, 1 teaspoon ground coriander, and more.

Yes, Moroccan Style Pumpkin And 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.

That's it — enjoy your meal!

Moroccan Style Pumpkin And Couscous Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions