Moroccan Spiced Pumpkin & Couscous Salad

• kent pumpkin, peeled, deseeded, cut into 2cm pieces↗750 g
• olive oil↗1 teaspoon
• cumin seed↗1 teaspoon
• ground coriander↗1 teaspoon
• ground cinnamon↗1 teaspoon
• ground ginger↗1⁄2 teaspoon
• frozen broad beans500 g
• vegetable stock↗1 1⁄2 cups
• couscous↗1 1⁄2 cups
• chickpeas, rinsed, drained↗400 g
• toasted pine nuts↗30 g
• fresh lemon juice↗1⁄4 cup
• chopped fresh coriander1 cup
• skim yoghurt, to serve↗

Step-by-step instructions

1. 1

   Preheat oven to 200°C.

2. 2

   Line a baking tray with non-stick baking paper.

3. 3

   Combine the pumpkin, oil, cumin, coriander, cinnamon and ginger in a large bowl. Season with salt and pepper.

4. 4

   Gently toss until pumpkin is coated in spice mixture.

5. 5

   Place, in a single layer, on the lined tray. Bake in oven, turning occasionally, for 30 minutes or until golden brown and tender.

6. 6

   Meanwhile, cook the broad beans in a saucepan of salted boiling water for 5 minutes or until bright green and heated through. Refresh under cold running water. Drain, then remove and discard skins.

7. 7

   Bring the stock to the boil over high heat. Remove from heat and add the couscous while stirring with a fork. Cover with a lid and set aside for 5 minutes or until all the liquid is absorbed.

8. 8

   Fluff with a fork to separate the grains. Transfer to a large bowl and add the pumpkin, broad beans, chickpeas, pine nuts, lemon juice and coriander and gently toss until well combined.

9. 9

   Taste and season with salt and pepper. Serve with yoghurt, if desired.