Spiced Moroccan Pumpkin and Couscous Delight
Experience the vibrant flavors of North Africa with this Spiced Moroccan Pumpkin and Couscous Delight. A medley of roasted pumpkin, herbed couscous, and hearty chickpeas meld together for a healthy, satisfying dish. Sprinkled with toasted pine nuts and drizzled with lemon juice, this salad captures the essence of Moroccan cuisine while being easy to prepare. Perfect for a nourishing lunch or a flavorful side dish, enjoy the bright colors and rich aromas that come with every bite.
4
Servings
N/A
Calories
13
Ingredients
Ingredients
Kent pumpkin
750 g (peeled, deseeded, cut into 2cm pieces)
Olive oil
1 teaspoon
Cumin seed
1 teaspoon
Ground coriander
1 teaspoon
Ground ginger
1/2 teaspoon
Frozen broad beans
500 g (cooked and peeled)
Vegetable stock
1 1/2 cups
Couscous
1 1/2 cups
Chickpeas
400 g (rinsed, drained)
Pine nuts
30 g (toasted)
Fresh lemon juice
1/4 cup
Fresh coriander
1 cup (chopped)
Plain yogurt
As desired (for serving)
Instructions
1
Preheat your oven to 200°C (392°F). Line a baking tray with non-stick baking paper to prevent sticking.
2
In a large bowl, mix the pumpkin pieces with olive oil, cumin seeds, ground coriander, and ground ginger. Season with salt and pepper to taste.
3
Arrange the spiced pumpkin evenly on the prepared baking tray. Roast in the oven for approximately 30 minutes, turning occasionally, until the pumpkin is tender and golden brown.
4
While the pumpkin is roasting, boil a saucepan of salted water. Cook the broad beans for about 5 minutes until tender, then refresh them under cold running water. Peel and discard the skins, setting the beans aside for later.
5
In a pot, bring the vegetable stock to a boil. Remove from heat and stir in the couscous. Cover the pot and let it sit for 5 minutes to allow the liquid to absorb completely. Fluff the couscous with a fork to separate the grains.
6
In a large serving bowl, gently combine the prepared couscous with the roasted pumpkin, peeled broad beans, rinsed chickpeas, toasted pine nuts, lemon juice, and chopped coriander leaves.
7
Taste the salad and adjust the seasoning with additional salt or lemon juice if needed. Serve each portion with a dollop of plain yogurt if desired for a creamy touch.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spiced Moroccan Pumpkin and Couscous Delight?
It is a vibrant North African-inspired salad featuring roasted pumpkin, herbed couscous, chickpeas, and broad beans.
What type of pumpkin is recommended?
The recipe calls for 750g of Kent pumpkin, peeled, deseeded, and cut into 2cm pieces.
Can I substitute the Kent pumpkin?
Yes, other varieties like butternut squash or Jap pumpkin can be used as alternatives.
What is the oven temperature for roasting?
Preheat the oven to 200 degrees Celsius or 392 degrees Fahrenheit.
How do I prepare the baking tray?
Line the baking tray with non-stick baking paper to prevent the pumpkin pieces from sticking.
What spices are used to season the pumpkin?
The pumpkin is seasoned with cumin seeds, ground coriander, and ground ginger.
How long should I roast the pumpkin?
Roast the pumpkin for approximately 30 minutes, turning occasionally, until it is tender and golden brown.
How do I prepare the broad beans?
Boil them in salted water for about 5 minutes until tender, then refresh under cold water and peel off the skins.
Why do I need to refresh the broad beans under cold water?
Refreshing stops the cooking process immediately and makes it easier to peel the skins off.
How is the couscous prepared?
Bring vegetable stock to a boil, stir in the couscous, remove from heat, cover, and let sit for 5 minutes.
What should I do after the couscous has absorbed the liquid?
Fluff the couscous with a fork to separate the grains for a light texture.
What other legumes are in this recipe?
In addition to broad beans, the dish includes 400g of chickpeas that have been rinsed and drained.
How do I prepare the pine nuts?
The pine nuts should be toasted until golden before being added to the salad.
Is this dish suitable for vegetarians?
Yes, the recipe uses vegetable stock and plant-based main ingredients, making it vegetarian-friendly.
Can I make this dish vegan?
Yes, simply omit the plain yogurt or use a plant-based yogurt alternative to make it vegan.
What adds the citrusy flavor to the salad?
A quarter cup of fresh lemon juice is drizzled over the salad to brighten the flavors.
Which fresh herb is used as a garnish?
One cup of fresh chopped coriander leaves is mixed into the salad.
How many servings does this recipe provide?
This recipe is designed to provide 4 servings.
Can I serve this dish with anything else?
The recipe suggests serving each portion with a dollop of plain yogurt if desired for a creamy touch.
What size should the pumpkin pieces be?
The pumpkin should be cut into 2cm pieces to ensure even roasting within the 30-minute timeframe.
Do I need to peel the broad beans?
Yes, after boiling and refreshing, the outer skins should be peeled and discarded.
What is the purpose of vegetable stock in this recipe?
Vegetable stock is used to infuse the couscous with flavor while it hydrates.
Can I prepare this dish in advance?
Yes, it can be served warm or at room temperature, making it suitable for meal prepping.
What if I do not have cumin seeds?
You can use ground cumin, though the seeds provide a nice texture and specific aromatic profile.
Is the ginger used fresh or ground?
This specific recipe calls for 1/2 teaspoon of ground ginger.
How much olive oil is required?
Only 1 teaspoon of olive oil is needed to coat the pumpkin pieces for roasting.
Is the couscous cooked on the stove?
It is added to boiling stock then immediately removed from the heat to sit and steam.
What category does this recipe fall into?
It is categorized as a Vegetable dish and is ideal as a healthy lunch or side dish.
Can I adjust the seasoning?
Yes, you should taste the final salad and adjust the seasoning with additional salt or lemon juice as needed.
How much coriander is needed?
The recipe uses 1 cup of chopped fresh coriander leaves.