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Pumpkin couscous salad
Pumpkin couscous salad
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Whip up a delectable pumpkin couscous dish for a satisfying meal bursting with textures and flavors. Perfect for lunch or a light dinner.
Ingredients:
  • 1.25 gm sweet paprika
  • 1.25 gm smoked paprika
  • 3.75 gm ground cumin
  • 1 tsp ground coriander
  • 3 cloves garlic, crushed
  • 140ml olive oil
  • 1.5kg jap pumpkin, skin washed, seeded
  • 1 golden nugget pumpkin, skin washed, halved, seeded
  • 180g haloumi, cut into thin slices
  • 500g moghrabieh (see note)
  • 30.00 ml white wine vinegar
  • 1 wedge preserved lemon, flesh discarded, finely chopped
  • 250.00 ml tightly packed small mint leaves
  • 100g kalamata olives
Instructions:
  • Preheat oven to 200°C. In a bowl, mix spices, garlic, 1/4 cup oil, and 1/2 teaspoon salt. Cut pumpkins into 12 wedges each and place in a roasting pan. Drizzle with the spice mixture and toss gently with your hands to coat evenly. Sprinkle with haloumi, then bake for 40 minutes or until pumpkin is tender.
  • Cook the moghrabieh in a saucepan of boiling salted water until al dente, about 20 minutes. Drain, return to the pan, and toss with 1 tablespoon of oil. Season with salt and pepper to taste.
  • Combine the remaining 1/4 cup of oil with vinegar and lemon, then season to taste.
  • Spread the moghrabieh on a platter. Top with the pumpkin mixture, mint, and olives, then generously drizzle with the dressing before serving.

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