Moroccan Style Pumpkin and Couscous Salad

Ingredients

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

Preparation

1. 1preheat oven to 200c
2. 2line a baking tray with non-stick baking paper
3. 3combine the pumpkin with the oil and spices in a large bowl
4. 4season with salt and pepper
5. 5place 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
6. 6turn occasionally
7. 7meanwhile , cook the broad beans in a saucepan of boiling salted water for 5 minutes or until tender
8. 8refresh under cold running water: peel then set aside
9. 9bring the stock to the boil , remove from the heat and add the couscous
10. 10cover and set aside for 5 minutes or until all the liquid is absorbed
11. 11fluff up with a fork
12. 12in a large bowl , combine the couscous , pumpkin , broad beans , chickpeas , pine nuts , lemon juice and coriander leaves tossing gently to combine
13. 13taste and season
14. 14serve with the yogurt if desired