Spicy Moroccan Salad

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Description

Spicy Moroccan Salad 

Contents:   coriander, ginger, cumin, cinnamon.

 

[twocol_one]

Small – Serves 2

Shopping List

 

  • 1 teaspoon Olive oil
    350g pumpkin or potato or sweet potato
    Peeled diced & cut into cubes
    1 100g pack of frozen broad beans
    1 cups of couscous
    1 cups vegetable stock
    100g chickpeas (rinse & drained)
    20g toasted pine nuts
    ¼ to 1/2 cup fresh lemon / lime juice
    ¼ cup of chopped fresh herbs eg mint, parsley, coriander.Yoghurt to serve
  • [/twocol_one]

[twocol_one_last]

Large – Serves 6

Shopping List

 

  • 1 tablespoon Olive oil
    750g pumpkin or potato or sweet potato
    Peeled diced & cut into cubes
    1 500g pack of frozen broad beans
    2 cups of couscous
    2 cups vegetable stock
    1 (400g can) chickpeas (rinse & drained)
    50g toasted pine nuts
    ½ to 3/4 cup fresh lemon juice
    1 cup of chopped fresh herbs eg mint, parsley, coriander.Yoghurt to serve
  • [/twocol_one_last]

 

Cooking Method

Method

Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Combine the pumpkin, oil, Spice Blendz Spicy Moroccan Salad in a large bowl. Gently toss until pumpkin is coated in the spice mixture. Place, in a single layer, on the lined tray. Bake in oven, turning occasionally, for 30 minutes or until golden brown and tender.

Meanwhile, cook the broad beans in a saucepan of salted boiling water for 5 minutes. Refresh under cold running water. Drain. Remove and discard skins.

Bring the stock to the boil over high heat. Remove from heat and add the couscous 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, broad beans, chickpeas, pine nuts, lemon juice and fresh herbs and gently toss until well combined. Taste and season with salt and pepper. Serve with yoghurt.

Enjoy

Additional information

Size

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