Name: Roast pumpkin and couscous salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 800 gram pumpkin, cut into 3cm pieces; 1 tablespoon moroccan spice mix; 2 tablespoon vegetable or olive oil; 1 1/2 cup couscous; 1 1/2 cup boiling water; 1/3 cup sultanas; 1 tablespoon finely grated orange zest; 1/4 cup freshly squeezed orange juice; 400 gram can chickpeas, rinsed; 1/2 cup chopped mint, plus extra leaves, to serve; 100 gram baby spinach leaves, coarsely shredded

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.

Ingredients

800 gram pumpkin, cut into 3cm pieces

1 tablespoon moroccan spice mix

2 tablespoon vegetable or olive oil

1 1/2 cup couscous

1 1/2 cup boiling water

1/3 cup sultanas

1 tablespoon finely grated orange zest

1/4 cup freshly squeezed orange juice

400 gram can chickpeas, rinsed

1/2 cup chopped mint, plus extra leaves, to serve

100 gram baby spinach leaves, coarsely shredded

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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