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Roast pumpkin and couscous salad
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Indulge in our vibrant spring salad featuring roasted pumpkin, pearl couscous, and a medley of seasonal vegetables with a Moroccan twist.
Ingredients:
  • 800g Kent pumpkin, seeded, peeled, cut into 2cm pieces
  • 1 tsp Moroccan seasoning
  • 200g couscous
  • 150g broad bean
  • 35g dried cranberry
  • 20g almond
  • 125.00 ml coriander leaves
  • 125.00 ml mint leaves
  • 1 lemon, zested, juiced
  • 100g fetta, crumbled
Instructions:
  • Preheat your oven to 200°C. Line a baking tray with parchment paper. Spread pumpkin on the tray, drizzle with olive oil spray, and sprinkle with Moroccan seasoning. Mix well. Roast for 30 minutes, turning halfway through, until pumpkin is tender.
  • Cook the couscous in a large saucepan of boiling water for 8 minutes or until tender, then drain thoroughly.
  • Place broad beans in a saucepan of boiling water and cook for 2 minutes or until tender. Drain and peel the beans before transferring to a large serving bowl.
  • Combine pumpkin, couscous, cranberries, almonds, coriander, and mint with the broad beans in a bowl. Drizzle with lemon juice and oil, season generously, then toss everything together. Finish by sprinkling with feta and lemon zest.

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