BETTY'S MOROCCAN ROASTED PUMPKIN & COUSCOUS SALAD
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...
Provided by Betty Bramanis
Categories Other Salads
Time 45m
Number Of Ingredients 12
Steps:
- 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).
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[email protected]Looks delicious!
Darky Babes
[email protected]Will definitely try this recipe!
Tshepo Stranger
[email protected]Overall, a great recipe. I would definitely make it again.
Ahsan Parvaiz
[email protected]The salad was a bit too oily for my taste. I would suggest using less olive oil in the dressing.
Ajen Liquors
[email protected]The salad was a bit bland. I would suggest adding more spices to the dressing.
Next generation2
[email protected]The salad was a bit too sweet for my taste. I would suggest reducing the amount of honey in the dressing.
Riwjdon Dheud
[email protected]This salad was a great way to use up leftover roasted pumpkin. I added some chopped pecans and crumbled goat cheese, and it was a delicious and satisfying meal.
Bankybankaata Osewus
[email protected]I'm not usually a fan of pumpkin, but this salad changed my mind. The roasting process brought out the natural sweetness of the pumpkin and paired perfectly with the tangy dressing.
h-r Schneider
[email protected]Great recipe! The salad was a perfect balance of sweet and savory. I especially enjoyed the addition of the dried cranberries, which added a touch of tartness.
Launette Gibson
[email protected]This salad is a keeper! I've made it several times already and it's always a crowd-pleaser. The dressing is tangy and flavorful, and the combination of roasted pumpkin, couscous, and veggies is simply delicious.
Kumudu Roshini
[email protected]I substituted quinoa for the couscous and it turned out great! The salad was light and fluffy, with a slightly nutty flavor. I highly recommend trying this variation.
Tadebeel
[email protected]The roasted pumpkin was perfectly tender and flavorful. It added a wonderful depth of flavor to the salad. I also appreciated the addition of the almonds, which gave it a nice crunch.
Ziningi Nyawo
[email protected]Easy to follow recipe with simple ingredients. I made it for a potluck and it was a hit! Everyone loved the unique combination of flavors and textures.
Anastasia David
[email protected]Loved the vibrant colors in this salad. The roasted pumpkin gave it a beautiful orange hue, while the couscous and veggies added pops of green, red, and yellow. It was a feast for the eyes as well as the taste buds.
funke joel
[email protected]This roasted pumpkin couscous salad was a delightful explosion of flavors. The blend of spices, the sweetness of the pumpkin, and the crunchiness of the couscous created a perfect balance. It was a refreshing and healthy lunch option that I'll defini