Pumpkin couscous salad

Cooking Salads Pumpkin couscous salad

Detailed step-by-step description of how to cook the dish "Pumpkin couscous salad". Try it by all means

Lables: Vegetarian Egg free Fish free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Preheat oven to 200°C. Combine spices, garlic, 1/4 cup oil and 1/2 teaspoon salt in a bowl. Cut pumpkins into 12 wedges each and place in a roasting pan. Drizzle with spice mixture then, using your hands, turn to coat evenly. Scatter with haloumi then bake for 40 minutes or until pumpkin is tender.
  2. Meanwhile, cook moghrabieh in a saucepan of boiling salted water for 20 minutes or until al dente. Drain and return to pan then toss with 1 tablespoon oil and season to taste with salt and pepper.
  3. Whisk together remaining 1/4 cup oil, vinegar and lemon. Season to taste.
  4. Spoon moghrabieh on to a platter. Top with pumpkin mixture, mint and olives then drizzle with dressing. Serve.

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1/2 tsp each sweet paprika and smoked paprika
1 1/2 tsp ground cumin
1 tsp ground coriander
3 cloves garlic, crushed
140ml olive oil
1.5kg jap pumpkin, skin washed, seeded
1 golden nugget pumpkin, skin washed, halved, seeded
180g haloumi, cut into thin slices
500g moghrabieh
1 1/2 tbsp white wine vinegar
1 wedge preserved lemon, flesh discarded, finely chopped
1 cup tightly packed small mint leaves
100g kalamata olives

Adv

Autors
Preparation time
15
Cooking time
40
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Salads
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