Name: Roasted pumpkin and couscous salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: 1 Kilogram pumpkin, cut into 3cm pieces; 1 Tablespoon moroccan spice mix; 2 Tablespoon olive oil; 1 1/2 Cup couscous; 1 1/2 Cup boiling water; 1 Tablespoon shredded orange zest; 1/4 Cup orange juice; 400 Gram can chickpeas, rinsed; 1/2 Cup chopped mint, plus extra leaves to serve; 100 Gram baby spinach leaves, coarsely shredded; 1/3 Cup cranberries

Roasted pumpkin and couscous salad

Bring a bowl of colour to your table this Christmas with our roasted pumpkin and couscous salad, which is filled with goodness. You could also make it with your leftover veges on Boxing Day!

Serves 6

Prep

15M

Cook

25M

Total

40M

Ingredients

1 Kilogram pumpkin, cut into 3cm pieces

1 Tablespoon moroccan spice mix

2 Tablespoon olive oil

1 1/2 Cup couscous

1 1/2 Cup boiling water

1 Tablespoon shredded orange zest

1/4 Cup orange juice

400 Gram can chickpeas, rinsed

1/2 Cup chopped mint, plus extra leaves to serve

100 Gram baby spinach leaves, coarsely shredded

1/3 Cup cranberries

Method

Roast pumpkin and couscous salad

1.Preheat oven to 180°C. Line a baking tray with baking paper. In a bowl, place pumpkin, spice mix and half the oil; toss to combine. Place pumpkin on prepared tray. Bake 25 minutes or until just tender.

2.Place couscous in a heatproof bowl. Stir in boiling water. Cover with plastic food wrap. Set aside 5 minutes or until liquid is absorbed. Using a fork, fluff and separate grains. Transfer couscous to a large bowl.

3.Add pumpkin, zest, juice, chickpeas, mint, spinach, cranberries and remaining oil; stir to combine. Serve topped with extra mint.