Couscous, Roast Pumpkin & Chickpea Salad

Great textures & flavours in this salad make it a really tasty treat. Serve as a side salad with a braai or buffet or as a

main course. Wait for the compliments!

Serves 8 – 10

375 ml vegetable stock

15 ml olive oil

5 ml chilli powder

375 ml couscous

500 g peeled pumpkin or butternut, chopped and roasted

250 ml pumpkin seeds, roasted

1 x 400 g tin chickpeas, drained and rinsed

1 red onion, finely chopped or 4 spring onions, finely chopped

1 red pepper, chopped.

60 ml finely-chopped parsley

60 ml finely-chopped coriander leaves

Salt and freshly-ground black pepper to taste

1. Preheat oven to 200ÅãC/180.C fan/Gas mark 6.

2. Heat the stock in a saucepan or microwave on 100% power for 4 – 5 minutes until boiling. Stir in olive oil.

3. Stir in the couscous and remove from stove or microwave. Cover and leave for 5 – 10 minutes until the

liquid has been absorbed.

4. Mix together the dressing ingredients. Toss the couscous with a fork to separate and fluff up the grains.

Mix with half the dressing while still warm.

5. Meanwhile, roast the pumpkin with a little oil and salt for 20 – 25 minutes at 200.C/180.C fan/Gas mark 6

until soft. Mix the pumpkin and the rest of the ingredients into the dressed couscous.

6. Drizzle with the remaining dressing.


• Roast butternut and pumpkin seeds together at 200°C/180ºC/Gas mark 6 for 20 – 25 minutes until

butternut is tender and seeds are golden brown.

• To speed up roasting process, steam butternut in a colander over boiling water for 20 minutes before



90 ml grapeseed vinegar

90 ml olive oil

3 ml chilli powder

5 ml ground cumin

15 ml honey

2 cloves garlic, crushed

Seasoning to taste

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