Pumpkin couscous salad

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

Recipe «Pumpkin couscous salad» presented in category Recipes / Salads, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.