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Directions
- Before you do anything preheat the oven to 400 F.
- Get a mixing bowl: stir in it the pumpkin, oil, cumin, coriander, cinnamon and ginger.
- Spread the mix on a lined up and greased baking pan. Cook it in the oven for 32 min
while stirring it from time to time.
- Place the broad beans in a large pot and cover it with water. Cook it until it starts boiling.
Keeps it boiling for 6 min?
- Drain the beans and rinse it with some cold water.
- Place a large saucepan over medium heat. Pour the stock in it then cook it until it starts
boiling. Add the couscous then put on the lid and let it sit for 6 min.
- Use a fork to fluff the couscous. Pour it into a large mixing bowl. Add the cooked
pumpkin mix with broad beans, chickpeas, pine nuts, lemon juice and coriander, a pinch
of salt and pepper.
- Stir them well then serve your salad.
- Enjoy.
Herbed Couscous
Prep Time: 15 mins
Total Time: 45 mins
Ingredients
750 g kent pumpkin, peeled, deseeded, cut
into 2cm pieces
1 tsp olive oil
1 tsp cumin seed
1 tsp ground coriander
1 tsp ground cinnamon
1/2 tsp ground ginger
500 g frozen broad beans
1 1/2 C. vegetable stock
1 1/2 C. couscous
Nutty
Servings per Recipe: 4
Calories 571.1
Fat 8.5g
Cholesterol 0.0mg
Sodium 877.0mg
Carbohydrates 104.0g
Protein 23.3g
400 g chickpeas, rinsed, drained
30 g toasted pine nuts
1/4 C. fresh lemon juice
1 C. chopped fresh coriander
Skim yoghurt, to serve
Nutty Herbed Couscous
