Moroccan Couscous, Pumpkin & Chickpea Salad


1 large butternut pumpkin or 1 small crown pumpkin
400g tinned chickpeas
1 cup Cous Cous
1tsp cinnamon powder
2 tsp cumin seeds
3 Tbsp olive oil
1-2 tsp Harrisa Paste or powder
1 tsp turmeric powder
2 Tbsp Water
Juice & zest of 1 lemon
1tsp grated fresh ginger
Large handful of parsley & coriander
Pomegranate / seeds (optional)
salt & pepper to season


This salad can also be served raw instead of roasting the pumpkin, the pumpkin is quite nice this way.
Cook the couscous as per packet instructions then rinse and cool.
Pre-heat oven to 180C
Skin & de-seed the pumpkin and dice into one inch squares. Place pumpkin in a roasting pan/tray.
Mix together the cinnamon, cumin, turmeric & olive oil and pour over the pumpkin. Rub the oil and spice mix through the pumpkin so it is coated.
Roast the pumpkin for 20 minutes or until tender but still has a bite to it. Allow pumpkin to cool before mixing it with other ingredients. Drain the chickpeas.
Mix the harissa with the 2 Tbsp water
In a large bowl combine the chickpeas, roasted pumpkin and cooked couscous. Add the harissa, lemon juice & zest, coriander, parsley. Season to taste with salt & pepper.
Goes well with roasted chicken, lamb chops or grilled fish or just served on it’s own.