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Moroccan Spiced Pumpkin and Couscous Salad

Preparation time - 25 minutes
Cooking time - 30 minutes
Serves - 10

Ingredients

butternut pumpkin, peeled, deseeded, cut into 2cm pieces 1.5kg olive oil 2 tsp MASTERFOODS cumin seeds 2 tsp MASTERFOODS ground coriander 2 tsp MASTERFOODS ground cinnamon 2 tsp MASTERFOODS ground ginger 1 tsp diced dried dates or figs 200g roasted red capsicum 500g vegetable stock 750ml (3 cups) couscous 580g (3 cups) MASTERFOODS chickpeas, rinsed, drained 800g toasted pine nuts 60g fresh lemon juice 120ml (1/2 cup) chopped fresh coriander 2 cups Skim yoghurt, to serve

Method

Preheat oven to 200°C.
Line two baking trays with non-stick baking paper.
Combine the pumpkin, capsicum, oil, cumin, coriander, cinnamon and ginger in a large bowl. Season with salt and pepper. Gently toss until pumpkin and capsicum are coated in spice mixture.
Place, pumpkin on one tray and capsicum on the other tray.
Bake in oven, turning occasionally, for 30 minutes or until golden brown and tender. When cooled dice capsicum.
Bring the stock to the boil over high heat.
Remove from heat and add the couscous and diced dried fruit, while stirring with a fork. Cover with a lid and set aside for 5 minutes or until all the liquid is absorbed. Use a fork to separate the grains.
Transfer to a large bowl. Add the pumpkin, diced capsicum, chickpeas, pine nuts, lemon juice and coriander and gently toss until well combined
Taste and season with salt and pepper.
Serve with yoghurt, if desired.