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