Moroccan Style Pumpkin and Couscous Salad

Ingredients

• 750 g pumpkin, peeled, deseeded, cut into 2cm pieces (suggests Kent pumpkin)
• 1 teaspoon olive oil
• 1 teaspoon cumin seed
• 1 teaspoon ground coriander
• 1/2 teaspoon ground ginger
• 1 (500 g) packet frozen broad beans
• 1 1/2 cups vegetable stock
• 1 1/2 cups couscous
• 1 (400 g) can chickpeas, rinsed, drained
• 30 g pine nuts, toasted
• 1/4 cup fresh lemon juice
• 1 cup fresh coriander, chopped
• plain yogurt, to serve

Directions

1. 1

   Preheat oven to 200c. Line a baking tray with non-stick baking paper.

2. 2

   Combine the pumpkin with the oil and spices in a large bowl; season with salt and pepper.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   In a large bowl, combine the couscous, pumpkin, broad beans, chickpeas, pine nuts, lemon juice and coriander leaves tossing gently to combine.

7. 7

   Taste and season. Serve with the yogurt if desired.