MOROCCAN CAULIFLOWER AND PUMPKIN COUSCOUS SALAD
Israeli couscous and roasted vegetables come together in this Moroccan cauliflower and pumpkin couscous salad which is sure to be a crowd pleaser. A dollop of yoghurt dressing on top and you are good to go. Packs well for lunch the next day and can easily be prepared ahead of time for a delicious salad without the fuss.
Provided by Donna
Categories Salad
Number Of Ingredients 13
Steps:
- Preheat the oven to 200C (395F) and line a baking tray with baking paper. Put the diced pumpkin and the cauliflower florets on the tray, drizzle with 2tsp of the olive oil, Moroccan seasoning, salt and pepper and toss to combine. Pop into the oven and roast, turning occasionally for about 20 minutes, or until the pumpkin and cauliflower have a nice golden color to them.
- Place the arugula on a large serving plate or salad bowl and pop to the side until ready.
- While the veggies are roasting cook the couscous in a large saucepan of boiling water for around 8 minutes, or until tender to the touch. Once cooked, rinse under cold water, drain well and place into a large bowl with 1 tsp of olive oil and toss to combine.
- Once cooked, add the pumpkin and cauliflower to the couscous mixture in the bowl with the pumpkin seeds, sunflower seeds, almonds, fetta and lemon juice. Toss to combine and then layer on top of the arugula (rocket) on the serving plate.
- Mix the lemon zest through the Greek yoghurt. Drizzle the yoghurt mixture over the salad and then sprinkle the cilantro sprigs over the top. Serve and enjoy.
Nutrition Facts : Calories 318 kcal, Carbohydrate 36 g, Protein 12 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 12 mg, Sodium 171 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving
MOROCCAN SPICED PUMPKIN & COUSCOUS SALAD
A simple main or side dish from Australian Good Taste magazine. Go without the yoghurt to make it a vegan dish.
Provided by Rhiannon and Matt
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 571.2, Fat 8.5, SaturatedFat 0.9, Sodium 877, Carbohydrate 104.1, Fiber 14.2, Sugar 3.2, Protein 23.3
MOROCCAN STYLE PUMPKIN AND COUSCOUS SALAD
Make and share this Moroccan Style Pumpkin and Couscous Salad recipe from Food.com.
Provided by JustJanS
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
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.
BETTY'S MOROCCAN ROASTED PUMPKIN & COUSCOUS SALAD
Couscous cooked in stock, paired with roasted sweet butternut pumpkin (squash), chick peas (garbanzo beans) and roasted pepitas (small green pumpkin seeds). This salad uses a Moroccan seasoning to add a bit of zing. Best made ahead of time - add the pepitas, olive oil and a generous squeeze of fresh lemon juice just before...
Provided by Betty Bramanis
Categories Other Salads
Time 45m
Number Of Ingredients 12
Steps:
- 1. Heat oven to 440oF/220C and line a baking tray with baking paper.
- 2. Place the pumpkin and onion in a bowl. Add the oil and Moroccan seasoning, toss with your hands to coat. Arrange on the tray in a single layer and bake for about 20-25 or until the pumpkin is golden and cooked.
- 3. Mean while, toast the pepitas in a small pan over a medium heat for a few minutes, being sure to shake the pan continuously - they will burn fast so keep an eye on them. Alternatively, purchase already toasted pepitas.
- 4. Place the couscous in a heat proof bowl. Add the vegetable stock to the boiling water and pour over the couscous. Cover with cling film and leave for 5 minutes.
- 5. Place the cooked couscous in a large salad serving bowl and add the roasted pumpkin (squash), onions, drained and rinsed chick peas (garbanzo beans). Stir well and cover. Refrigerate.
- 6. When you are just about to serve, add the pepitas, a lemon juice, extra olive oil and a cilantro (coriander).
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