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Moroccan spiced pumpkin & couscous salad iranchef


Moroccan spiced pumpkin & couscous salad Preparation Time 15 minutes Cooking Time 30 minutes Ingredients (serves 4) 750g kent pumpkin, peeled, deseeded, cut into 2cm pieces 1 tsp olive oil 1 tsp cumin seeds 1 tsp ground coriander 1 tsp ground cinnamon 1/2 tsp ground ginger 1 x 500g pkt frozen broad beans 375ml (1 1/2 cups) vegetable stock 290g (1 1/2 cups) couscous 1 x 400g can chickpeas, rinsed, drained 30g toasted pine nuts 60ml (1/4 cup) fresh lemon juice 1 cup chopped fresh coriander Skim yoghurt, to serve Method Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Combine the pumpkin, oil, cumin, coriander, cinnamon and ginger in a large bowl. Season with salt and pepper. Gently toss until pumpkin is coated in spice mixture. Place, in a single layer, on the lined tray. Bake in oven, turning occasionally, for 30 minutes or until golden brown and tender. Meanwhile, cook the broad beans in a saucepan of salted boiling water for 5 minutes or until bright green and heated through. Refresh under cold running water. Drain. Remove and discard skins. Bring the stock to the boil over high heat. Remove from heat and add the couscous while stirring with a fork. Cover with a lid and set aside for 5 minutes or until all the liquid is absorbed. Use a fork to separate the grains. Transfer to a large bowl. Add the pumpkin, broad beans, chickpeas, pine nuts, lemon juice and coriander and gently toss until well combined. Taste and season with salt and pepper. Serve with yoghurt, if desired http://www.sadafcoffeeshop.blogfa.com