Moroccan Spiced Pumpkin & Cous Cous Salad
Pumpkin roasted in chermoula with pearl cous cous, red onions, dukkah and pomegranate dressed in lemon juice and argan oil
Servings: 4 people
Calories: 389kcal
Ingredients
Chermoula Roasted pumpkin
- 500 g pumpkin- deseeded, peeled and cut into 2-3cm cubes
- ½ tbsp olive oil
- 4 cloves garlic- minced
- 2 tbsp sweet paprika
- 1 tbsp ground cumin seeds
- 1 tsp ginger- minced
- 1 tsp cayenne chilli powder
- ½ tsp salt
Cous Cous salad
- 1 red onion- roughly sliced
- 200 g pearl cous cous- dried
- 1 vegetable stock cube
- 3 tbsp toasted pepitas/pumpkin seeds
- 2 tbsp pomegranate seeds
- 1 handful fresh parsley- roughly chopped
- 2 tbsp dukkah blend
- 1 lemon
- 1 tbsp argan oil
Instructions
- Pre-heat the oven to 220°C
- Combine all of the spices in a bowl. Add the pumpkin and olive oil, and toss until the pumpkin is evenly coated. Spread the cubed pumpkin out onto a baking tray, and roast for 30-40 minutes or until tender and golden
- In the meantime, slice the onions and set them aside. Add the onions to the baking tray after the pumpkin has been roasting for 20 minutes.
- Bring a large pot of water to boil. Add the stock cube and stir to dissolve. Add the pearl cous cous and cook according to the packet instructions; time will vary depending on the size of the cous cous
- Once cooked, drain the cous cous and combine with the roast pumpkin and onions. Add the pepitas, pomegranate seeds, parsley and dukkah and roughly toss until the ingredients have combined.
- Serve into a serving bowl, and dress with a squeeze of lemon juice and a drizzle of argan oil. Serve warm
Nutrition
Calories: 389kcal
Carbs: 60.5g | Fat: 12g | Protein: 11.2g
No Comments