Recipe

Roast pumpkin and couscous salad

Sure to be your new go-to dish.

  • 15 mins preparation
  • 25 mins cooking
  • Serves 4
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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

Roast pumpkin and couscous salad
  • 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

Roast pumpkin and couscous salad
  • 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.

Notes

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

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