recipes
Roasted pumpkin and chickpea salad with minted couscous
2024-02-21
Ingredients
For the roasted pumpkin and chickpeas
400g peeled and diced pumpkin
1 red onion, sliced thickly
2 tbsp olive oil (Borges)
Salt and pepper to taste
200g tin rinsed and drained chickpeas (Fiamma)
1 tsp curry powder
2 tsp ras-il hanout
1 tsp cumin
You will also need
250g couscous (Tipiak with spices)
500ml vegetable or chicken stock (Knorr)
2 tbsp olive oil (Borges)
2 tbsp chopped fresh mint
2 tbsp chopped fresh parsley
6 dried apricots, chopped
4 medjool dates, chopped
Kernels 1 pomegranate
Method
This is an extremely easy recipe to prepare. Place all of the ingredients for the roasted pumpkin and chickpeas into a bowl and mix together well. Lay out onto a baking tray and roast in the oven at 200`c for 20-25 minutes. Meanwhile, place the couscous into a bowl with the hot stock and olive oil and allow to soak for 10 minutes. When ready stir in the dried fruits, fresh herbs, pomegranate kernels and toasted almonds. Add in the roasted spiced pumpkin and chickpeas and serve into bowls.
our sponsors
recipe search
related recipes
Search randomly for similar recipes prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.
other recipes
Search randomly any recipe prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.