Moroccan Spiced Pumpkin Couscous Salad Recipes

MOROCCAN STYLE PUMPKIN AND COUSCOUS SALAD

Steps:

• Preheat oven to 200c. Line a baking tray with non-stick baking paper.
• Combine the pumpkin with the oil and spices in a large bowl; season with salt and pepper.
• Place the pumpkin in a single layer on the prepared baking tray and cook in the oven for 30 minutes or until tender and golden brown. Turn occasionally.
• Meanwhile, cook the broad beans in a saucepan of boiling salted water for 5 minutes or until tender. Refresh under cold running water: peel (discard the skins) then set aside.
• Bring the stock to the boil, remove from the heat and add the couscous. Cover and set aside for 5 minutes or until all the liquid is absorbed. Fluff up with a fork.
• In a large bowl, combine the couscous, pumpkin, broad beans, chickpeas, pine nuts, lemon juice and coriander leaves tossing gently to combine.
• Taste and season. Serve with the yogurt if desired.

MOROCCAN SPICED PUMPKIN & COUSCOUS SALAD

Steps:

• Preheat oven to 200°C.
• Line a baking tray with non-stick baking paper.
• Combine the pumpkin, oil, cumin, coriander, cinnamon and ginger in a large bowl. Season with salt and pepper.
• Gently toss until pumpkin is coated in spice mixture.
• Place, in a single layer, on the lined tray. Bake in oven, turning occasionally, for 30 minutes or until golden brown and tender.
• Meanwhile, cook the broad beans in a saucepan of salted boiling water for 5 minutes or until bright green and heated through. Refresh under cold running water. Drain, then remove and discard skins.
• Bring the stock to the boil over high heat. Remove from heat and add the couscous while stirring with a fork. Cover with a lid and set aside for 5 minutes or until all the liquid is absorbed.
• Fluff with a fork to separate the grains. Transfer to a large bowl and add the pumpkin, broad beans, chickpeas, pine nuts, lemon juice and coriander and gently toss until well combined.
• Taste and season with salt and pepper. Serve with yoghurt, if desired.

MOROCCAN COUSCOUS SALAD WITH BABY CORN

Steps:

• Boil couscous in six cups of water; cover, remove from heat, and let stand for 20 to 30 minutes; chill uncovered.
• For vinaigrette, place all items, except oil and baby corn, in food processor and drizzle in oil while blending.
• Or, finely chop ingredients by hand and blend with a wire whisk.
• Mix couscous, baby corn, vinaigrette, and all other ingredients; chill overnight.
• Can be served as a side dish or as a meal.
• Serve with fresh pita bread and lettuce.

COUSCOUS WITH MOROCCAN SPICES

Steps:

• Heat olive oil in a non stick pan and cook the chopped onion and garlic in it till the onion is soft and translucent.
• Stir in the cumin, turmeric, cinnamon, coriander, cayenne and paprika.
• Continue stirring over medium heat for 2-3 minutes, then add vegetable broth, tomato puree and currants.
• Simmer the sauce for 10 minutes.
• Remove the sauce from heat and stir in fresh lemon (or lime) juice to your taste.
• If not using immediately and planning to reheat before serving, wait to add citrus juice at the last minute.
• To cook the couscous, heat the broth, water, butter and salt together in a medium skillet till the liquid boils.
• Reduce to a simmer, add the couscous, cover the skillet tightly and leave on the lowest heat for 5 minutes.
• Remove the pan from the heat an leave it covered for another couple of minutes before fluffing with a fork.
• (If using instant couscous, check package directions - you may not need to keep it on heat after boiling, but just cover and wait till liquid is absorbed - just see if liquid amounts match what is mentioned on the package).

MOROCCAN COUSCOUS SALAD

Steps:

• Bring chicken stock to a boil and stir in the couscous. Cover and remove from heat; allow to stand for 5 minutes.
• In a separate bowl, mix together the orange juice, lemon juice, Dijon mustard, thyme, onions, parsley and oranges. Fluff couscous with a fork and mix well with the other ingredients. Season with salt and pepper, if necessary.