This tasty and filling Moroccan-inspired salad is packed with vegies and is supplied by the Heart Foundation – so you know it’s good for you.
Serves 4
Ingredients
500g butternut pumpkin (skin on)
1 red capsicum, quartered, seeds removed
1 small eggplant, trimmed
2 medium zucchini, trimmed
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground cinnamon
¼ teaspoon ground giner
1 head of garlic, cloves separated
1 ½ cups couscous
1 ½ cups water
1 large orange, rind finely grated, juiced
1 cup frozen broad beans
½ cup flat leaf parsley, chopped
1 ½ tablespoons olive oil
cracked black pepper
Method
1. Preheat oven to 250C (230C fan-forced).
2. Cut vegetables into 2cm pieces and scatter over base of a roasting pan. Combine the spices and sprinkle over vegetables. Leave garlic in skin and add to vegetables. Toss the vegetables lightly in about ½ spoon of the olive oil.
3. Roast for 15 minutes, turning occasionally or until vegetables are golden and tender.
4. Remove the garlic cloves and set aside – see Tip.
5. Place the couscous into a large heatproof bowl. Pour over the boiling water and add orange rind, stir with a fork to combine. Cover and set aside for 5 minutes or until the water is absorbed. Stir gently with a fork to separate the grains.
6. Cook the broad beans in a saucepan of boiling water for 3 minutes or until bright green. Drain and refresh under cold water. Drain again. Remove and discard skins, add beans to the couscous.
7. Add the warm roast vegetables to the couscous with the parsley.
8. Remove 2 roasted garlic cloves from the skin and mash with a fork. Whisk the orange juice and olive oil together, stir in the roasted crushed garlic.
9. Pour over the salad, season with black pepper and toss gently to combine.
Tip: Remove the leftover roasted garlic from skin and store in a jar covered with olive oil in the fridge. Add crushed roasted garlic to soups, casserole or salad dressings.
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