Pumpkin, Chickpea And Couscous Salad With Spices And Fresh Coriander©

 

 

 

 

This is a delicious, light salad, which is full of health and vitamins!

 

A special request from Ioanna!

 

 

 

 

Easy

 

 

Preparation Time : 1/2 an hour

 

 

 

Ingredients

1 cup chickpeas

1 cup Couscous

1 cup Cubed Pumpkin

1 cup chopped fresh coriander

1/2 cup dried cranberries

1 finely chopped onion

2 tsp cumin seed

2 tsp  coriander seeds

1 lemon juice

1 orange juice

1 orange zest

2 tbs olive oil to grill pumpkin

Salt and pepper to taste

 

Dressing

3 tbs olive oil

1 lemon juice

salt pepper

 

 

Method

Gather all your ingredients together. * The chickpeas unless tinned need to soak in water over night !

 

 

1. Place chickpeas in a bowl, cover with water and leave to soak over night. The next day boil until just soft, this can take a good half hour. If the chickpeas are tinned, they don’t need soaking!

2. Place couscous in bowl and just cover with boiling water. Cover with cling film and leave to swell.

3. Peel and finely chop onion. Fry in a little olive oil until translucent, about 4 minutes.

3. Peel and cube pumpkin . Place on baking tray and drizzle with a little olive oil.

4. Place spices in pestle and mortar and grind. Sprinkle half the spices over the cubed pumpkin, place pumpkin under the grill and roast until soft. About 10-15 minutes.

5. Grate the zest of a large orange on a very fine grater. Squeeze the orange and pour the juice over couscous.

6. Make up the dressing with the salt pepper, lemon juice, remaining spices and olive oil.

7. Roughly chop Cranberries.

8. Place all ingredients in large salad bowl and pour over dressing. Toss with two forks.

9. Leave for half an hour for the flavours to blend.

• If you make it ahead of time, add the couscous just before serving, so that it does not over swell.

 

This is what you are aiming for.

 

1. Soak chickpeas over night in water.

2. Just cover couscous with boiling water and leave to swell covered with cling film.

3. Finely chop onion and sauté in a little olive oil until transparent. 4 minutes.

4. Peel , remove threads and cube pumpkin.

5. Place on baking tray, drizzle with olive oil and sprinkle with ground spices.

6. Grind spices and add half to cubed pumpkin. Reserve the other half for dressing.

7. Finely grate orange zest and squeeze juice. Pour this over couscous.

8. Make up dressing with salt, pepper, spices, lemon juice and olive oil.

9. Roughly chop cranberries.

10. Chop fresh coriander and place the above ingredients in a large salad bowl.

11. Add chickpeas and couscous. Lightly toss with two forks. Taste for salt! Leave for half an hour for the flavours to blend.

Serve with a slice of lemon.