MOROCCAN STYLE PUMPKIN AND COUSCOUS SALAD
Make and share this Moroccan Style Pumpkin and Couscous Salad recipe from Food.com.
Provided by JustJanS
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 200c. Line a baking tray with non-stick baking paper.
- Combine the pumpkin with the oil and spices in a large bowl; season with salt and pepper.
- Place the pumpkin in a single layer on the prepared baking tray and cook in the oven for 30 minutes or until tender and golden brown. Turn occasionally.
- Meanwhile, cook the broad beans in a saucepan of boiling salted water for 5 minutes or until tender. Refresh under cold running water: peel (discard the skins) then set aside.
- Bring the stock to the boil, remove from the heat and add the couscous. Cover and set aside for 5 minutes or until all the liquid is absorbed. Fluff up with a fork.
- In a large bowl, combine the couscous, pumpkin, broad beans, chickpeas, pine nuts, lemon juice and coriander leaves tossing gently to combine.
- Taste and season. Serve with the yogurt if desired.
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Munna Lal
[email protected]I love the combination of sweet and savory in this salad. It's a perfect balance.
Holly Wignall
[email protected]This salad is a great way to change up your usual salad routine. It's unique and flavorful.
Tanvir Ahammed
[email protected]I'm always looking for new ways to use pumpkin, and this salad is a great option. It's easy to make and it's so tasty.
Ndagire Florence
[email protected]This salad is perfect for a fall gathering. It's festive and delicious.
Tomasz Kozak
[email protected]I love that this salad is healthy and flavorful. It's a great way to get your daily dose of fruits and vegetables.
Koralina Drzwi
[email protected]This salad is so versatile. I've made it with different types of squash and nuts, and it's always delicious.
Karl Parvizi
[email protected]I made this salad for a party and everyone loved it. I even had people asking for the recipe.
BOLO2UND340 TV
[email protected]I followed the recipe exactly and the salad turned out great. I would definitely make it again.
Ruby Whitaker
[email protected]This salad is a great way to use up leftover pumpkin. It's also a healthy and delicious dish that's perfect for a light lunch or dinner.
Bruce Skogen
[email protected]I'm not usually a fan of pumpkin, but this salad changed my mind. The sweet and savory flavors work really well together.
Aqsa Shahzadi
[email protected]This is one of my favorite fall recipes. The pumpkin and couscous are roasted to perfection and the dressing is flavorful and light.
umair shah
[email protected]I made this salad for a picnic and it was the perfect dish to transport.
Fazal zadran
[email protected]This salad was a hit at my last potluck! The combination of sweet pumpkin, savory couscous, and tangy dressing was perfect.