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.