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betty's moroccan roasted pumpkin & couscous salad

RecipesandSmallTalk avatar
Recipe by
Betty Bramanis
@RecipesandSmallTalk
Sydney

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.

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yield 6 -8 as a side dish
prep time 20 Min
cook time 25 Min
method Bake

Ingredients For betty's moroccan roasted pumpkin & couscous salad

  • 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

  • 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).
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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