BETTY'S MOROCCAN ROASTED PUMPKIN & COUSCOUS SALAD

Betty's Moroccan Roasted Pumpkin & Couscous Salad image

Provided by Betty Bramanis

Time 45m

Number Of Ingredients 12

1 1/2 pounds (750g) butternut pumpkin - squash, peeled and cut into 1 inch (2cm) pieces
1 red onion, halved and each half cut wedges (i like thirds)
1 tablespoon olive oil
1 tablespoon moroccan seasoning
1 1/2 cups couscous
1 1/2 cups boiling water
1 teaspoon vegetable bullion
1 tin chickpeas (garbanzo) beans
1/2 cup toasted pepitas
a hand full of roughly chopped cilantro (coriander) optional
1/2 a lemon squeezed (about 2 tablespoons of juice)
2 tablespoons good quality olive oil - extra

Steps:

1. Heat oven to 440oF/220C and line a baking tray with baking paper.
2. Place the pumpkin and onion in a bowl. Add the oil and Moroccan seasoning, toss with your hands to coat. Arrange on the tray in a single layer and bake for about 20-25 or until the pumpkin is golden and cooked.
3. Mean while, toast the pepitas in a small pan over a medium heat for a few minutes, being sure to shake the pan continuously - they will burn fast so keep an eye on them. Alternatively, purchase already toasted pepitas.
4. Place the couscous in a heat proof bowl. Add the vegetable stock to the boiling water and pour over the couscous. Cover with cling film and leave for 5 minutes.
5. Place the cooked couscous in a large salad serving bowl and add the roasted pumpkin (squash), onions, drained and rinsed chick peas (garbanzo beans). Stir well and cover. Refrigerate.
6. When you are just about to serve, add the pepitas, a lemon juice, extra olive oil and a cilantro (coriander).