Name: Moroccan spiced carrot, pumpkin and chickpea salad
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Ingredients: 600 gram kent pumpkin, seeded, wedges; 1 bunch baby carrots, trimmed, halved lengthways; 1 red onion, thin wedges; 1 zucchini, chunks; 400 gram can chickpeas, rinsed, drained; 2 tablespoon moroccan seasoning; 2 tablespoon extra-virgin olive oil; 1 cup couscous; 1 cup boiling water; 1/3 cup currants; 120 gram bag baby spinach leaves; 100 gram soft feta, crumbled; 1/2 cup pomegranate seeds; 2 tablespoon dukkah; mint leaves, to serve; Dressing; 1/4 cup extra-virgin olive oil; 1/4 cup lemon juice; 2 teaspoon finely grated lemon zest; 1 clove garlic, crushed

Moroccan spiced carrot, pumpkin and chickpea salad

There's no wilting lettuce leaves or 'boring' diet ingredients here! With Moroccan-spiced roast veggies and couscous full of juicy currants and crumbly feta, this epic salad is perfect for a healthy dinner.

Serves 4

Prep

25M

Cook

30M

Total

55M

Ingredients

600 gram kent pumpkin, seeded, wedges

1 bunch baby carrots, trimmed, halved lengthways

1 red onion, thin wedges

1 zucchini, chunks

400 gram can chickpeas, rinsed, drained

2 tablespoon moroccan seasoning

2 tablespoon extra-virgin olive oil

1 cup couscous

1 cup boiling water

1/3 cup currants

120 gram bag baby spinach leaves

100 gram soft feta, crumbled

1/2 cup pomegranate seeds

2 tablespoon dukkah

mint leaves, to serve

Dressing

1/4 cup extra-virgin olive oil

1/4 cup lemon juice

2 teaspoon finely grated lemon zest

1 clove garlic, crushed

Method

1.Preheat oven to 220°C. Line 2 oven trays with baking paper.

2.Divide pumpkin, carrots, onion, zucchini, chickpeas, seasoning and oil between trays, tossing well. Roast for 25-30 minutes turning half way through.

3.Meanwhile, to make the dressing; in a jug, whisk all ingredients ingredients. Season to taste.

4.Place couscous in a heat-resistant bowl. Cover with boiling water. Set aside for 5 minutes. Fluff with a fork to separate grains. Toss currants and half dressing through.

5.Toss couscous on a platter with roasted vegetables, spinach leaves and feta. Sprinkle with pomegranate and dukkah and drizzle over remaining dressing. Scatter with mint leaves to serve.

For an extra crunch, remove roasted vegetables from the tray and return the chickpeas to the oven for 10 minutes until crisp.
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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