Quick & Easy

Roast pumpkin and couscous salad

Sure to be your new go-to dish.
Roast pumpkin and couscous salad

Morroccan-spiced roasted pumpkin is perfectly complemented with sweet bursts of sultanas and chickpeas for a hearty and delicious salad.

This one is sure to be your go-to for those bring a plate events.



1.Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. In a bowl, place pumpkin, spice mix and half the oil; toss to combine. Place pumpkin on prepared tray. Bake 25 minutes or until just tender.
2.Place couscous and sultanas in a heatproof bowl. Stir in boiling water. Cover with plastic food wrap. Set aside 5 minutes or until liquid is absorbed. Using a fork, fluff and separate grains. Transfer couscous to a large bowl.
3.Add pumpkin, zest, juice, chickpeas, mint, spinach and remaining oil; stir to combine. Serve topped with extra mint.

Swap pumpkin for leftover roast vegies. Use red kidney beans instead of chickpeas. Use lemon zest and lemon juice instead of orange.


Related stories