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
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.
PUMPKIN AND CASHEW COUSCOUS SALAD
I found this recipe in the Australian Good Taste magazine. It is a light salad that is slightly sweet with the cumin coated pumpkin. It goes really well with "Recipe #202651".
Provided by Sazza
Categories Vegetable
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 180°C Place the pumpkin in a roasting pan and drizzle with half the oil. Sprinkle with cumin seeds and season with salt and pepper. Roast in oven, turning occasionally, for 30 minutes or until golden brown and tender. Set aside to cool.
- Combine the stock and remaining oil in a medium saucepan and bring to the boil over high heat. Remove from heat. Add the couscous while gently stirring with a fork. Cover the saucepan with a lid and set aside for 5 minutes or until all the liquid is absorbed. Use a fork to separate the grains. Transfer the couscous to a large bowl.
- Add the pumpkin, cashews, dates, coriander and lemon juice to the couscous and gently toss until well combined. Taste and season with salt and pepper.
- Serve immediately with the Lemon grass prawn (shrimp) skewers with mango mayonnaise.
Nutrition Facts : Calories 361.5, Fat 12.3, SaturatedFat 2.2, Cholesterol 1.4, Sodium 182.1, Carbohydrate 57.3, Fiber 5.3, Sugar 17.2, Protein 9.2
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