Moroccan Style Pumpkin And Couscous Salad

• 750 g pumpkin, peeled, deseeded, cut into 2cm pieces (suggests Kent pumpkin)
• 1 teaspoon olive oil
• 1 teaspoon cumin seed
• 1 teaspoon ground coriander
• 1/2 teaspoon ground ginger
• 1 (500 g) packet frozen broad beans
• 1 1/2 cups vegetable stock
• 1 1/2 cups couscous
• 1 (400 g) can chickpeas, rinsed, drained
• 30 g pine nuts, toasted
• 1/4 cup fresh lemon juice
• 1 cup fresh coriander, chopped
• plain yogurt, to serve

1. Preheat oven to 200c. Line a baking tray with non-stick baking paper.
2. Combine the pumpkin with the oil and spices in a large bowl; season with salt and pepper.
3. Place the pumpkin in a single layer on the prepared baking tray and cook in the oven for 30 minutes or until tender and golden brown. Turn occasionally.
4. Meanwhile, cook the broad beans in a saucepan of boiling salted water for 5 minutes or until tender. Refresh under cold running water: peel (discard the skins) then set aside.
5. Bring the stock to the boil, remove from the heat and add the couscous. Cover and set aside for 5 minutes or until all the liquid is absorbed. Fluff up with a fork.
6. In a large bowl, combine the couscous, pumpkin, broad beans, chickpeas, pine nuts, lemon juice and coriander leaves tossing gently to combine.
7. Taste and season. Serve with the yogurt if desired.

pumpkin, olive oil, cumin, ground coriander, ground ginger, beans, vegetable stock, couscous, chickpeas, pine nuts, lemon juice, fresh coriander, yogurt

Taken from www.food.com/recipe/moroccan-style-pumpkin-and-couscous-salad-310939 (may not work)