Moroccan Spiced Pumpkin Couscous Salad

Ingredients

• pumpkin
• olive oil
• cumin seed
• ground coriander
• ground cinnamon
• ground ginger
• broad beans
• vegetable stock
• couscous
• chickpeas
• pine nuts
• fresh lemon juice
• fresh coriander
• yoghurt

Preparation

1. 1preheat oven to 200c
2. 2line a baking tray with non-stick baking paper
3. 3combine the pumpkin , oil , cumin , coriander , cinnamon and ginger in a large bowl
4. 4season with salt and pepper
5. 5gently toss until pumpkin is coated in spice mixture
6. 6place , in a single layer , on the lined tray
7. 7bake in oven , turning occasionally , for 30 minutes or until golden brown and tender
8. 8meanwhile , cook the broad beans in a saucepan of salted boiling water for 5 minutes or until bright green and heated through
9. 9refresh under cold running water
10. 10drain , then remove and discard skins
11. 11bring the stock to the boil over high heat
12. 12remove from heat and add the couscous while stirring with a fork
13. 13cover with a lid and set aside for 5 minutes or until all the liquid is absorbed
14. 14fluff with a fork to separate the grains
15. 15transfer to a large bowl and add the pumpkin , broad beans , chickpeas , pine nuts , lemon juice and coriander and gently toss until well combined
16. 16taste and season with salt and pepper
17. 17serve with yoghurt , if desired