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Couscous salad with pumpkin and chickpeas
This colorful and fresh couscous salad with pumpkin, chickpeas and apricots is delicious all year round, but especially in autumn when pumpkins are in season. The rest of the year you can also leave the pumpkin out.
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
Ingredients
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3 tbspolive oil
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400 gpumpkin diced
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240 g(wholemeal) couscous
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1lemon juice and zest
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½ tspras el hanout
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1vegetable stock cube
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1cucumber in small cubes
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1red bell pepper diced
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400 gchickpeas from a can, rinsed and drained
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2dried apricots finely chopped
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40 gparsley roughly chopped
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40 gcoriander roughly chopped
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40 gmixed nuts roughly chopped
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50 gpomegranate seeds
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salt and pepper to taste
Instructions
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Preheat the oven to 220°C. Peel and cut the pumpkin into equal cubes. Mix these together with 1 tbsp oil and salt and roast them in the oven until the pumpkin is done. This takes about 20-30 minutes.
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Prepare the couscous according to the instructions on the packaging, but use stock instead of water. Then mix it with the ras el hanout, olive oil, the lemon juice and the lemon zest. Let cool.
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Add the pumpkin, cucumber, red pepper, chickpeas and dried apricots to the couscous now and mix through. Mix in half of the parsley and coriander. Taste the couscous salad and season with salt and pepper if desired, and garnish with the remaining parsley, coriander, pomegranate seeds and nuts.
