Moroccan Style Pumpkin And Couscous Salad - cooking recipe

Ingredients

750 g pumpkin, peeled, deseeded, cut into 2cm pieces (suggests Kent pumpkin)
1 teaspoon olive oil
1 teaspoon cumin seed
1 teaspoon ground coriander
1/2 teaspoon ground ginger
1 (500 g) packet frozen broad beans
1 1/2 cups vegetable stock
1 1/2 cups couscous
1 (400 g) can chickpeas, rinsed, drained
30 g pine nuts, toasted
1/4 cup fresh lemon juice
1 cup fresh coriander, chopped
plain yogurt, to serve

Preparation

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.