Betty's Moroccan Roasted Pumpkin & Couscous Salad

Betty's Moroccan Roasted Pumpkin & Couscous Salad Recipe

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Betty Bramanis

By
@RecipesandSmallTalk

Couscous cooked in stock, paired with roasted sweet butternut pumpkin (squash), chick peas (garbanzo beans) and roasted pepitas (small green pumpkin seeds). This salad uses a Moroccan seasoning to add a bit of zing. Best made ahead of time - add the pepitas, olive oil and a generous squeeze of fresh lemon juice just before serving. Serve on it's own as a vegetarian dish or will grilled or BBQ'd meats. Note ** Pistachios can be used instead of pepitas.

Rating:

☆☆☆☆☆ 0 votes

Serves:
6-8 as a side dish
Prep:
20 Min
Cook:
25 Min
Method:
Bake

Ingredients

  • ·
    1 1/2 pounds (750g) butternut pumpkin - squash, peeled and cut into 1 inch (2cm) pieces
  • ·
    1 red onion, halved and each half cut wedges (i like thirds)
  • ·
    1 tablespoon olive oil
  • ·
    1 tablespoon moroccan seasoning
  • ·
    1 1/2 cups couscous
  • ·
    1 1/2 cups boiling water
  • ·
    1 teaspoon vegetable bullion
  • ·
    1 tin chickpeas (garbanzo) beans
  • ·
    1/2 cup toasted pepitas
  • ·
    a hand full of roughly chopped cilantro (coriander) optional
  • ·
    1/2 a lemon squeezed (about 2 tablespoons of juice)
  • ·
    2 tablespoons good quality olive oil - extra

How to Make Betty's Moroccan Roasted Pumpkin & Couscous Salad

Step-by-Step

  1. Heat oven to 440oF/220C and line a baking tray with baking paper.
  2. Place the pumpkin and onion in a bowl. Add the oil and Moroccan seasoning, toss with your hands to coat. Arrange on the tray in a single layer and bake for about 20-25 or until the pumpkin is golden and cooked.
  3. Mean while, toast the pepitas in a small pan over a medium heat for a few minutes, being sure to shake the pan continuously - they will burn fast so keep an eye on them. Alternatively, purchase already toasted pepitas.
  4. Place the couscous in a heat proof bowl. Add the vegetable stock to the boiling water and pour over the couscous. Cover with cling film and leave for 5 minutes.
  5. Place the cooked couscous in a large salad serving bowl and add the roasted pumpkin (squash), onions, drained and rinsed chick peas (garbanzo beans). Stir well and cover. Refrigerate.
  6. When you are just about to serve, add the pepitas, a lemon juice, extra olive oil and a cilantro (coriander).

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About Betty's Moroccan Roasted Pumpkin & Couscous Salad





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