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.

  • 25 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print


Moroccan spiced carrot, pumpkin and chickpea salad
  • 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
  • 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
  • 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.

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