Name: Moroccan spiced carrot, pumpkin and chickpea salad
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Ingredients: 600 gram pumpkin, seeded, cut into wedges; 1 bunch baby carrots, trimmed, halved lengthways; 1 red onion, cut into thin wedges; 1 zucchini, cut into chunks; 400 gram can chickpeas, rinsed, drained; 2 tablespoon extra virgin olive oil; 2 tablespoon Moroccan seasoning; 1 cup couscous; 1/3 cup currants; 120 gram bag baby spinach leaves; 100 gram soft feta, crumbled; 1/2 cup pomegranate seeds; 2 tablespoon dukkah; mint leaves to serve; Dressing; 1/4 cup extra virgin olive oil; 1/4 cup lemon juice; 2 teaspoon lemon zest, finely grated; 1 garlic clove, crushed

Moroccan spiced carrot, pumpkin and chickpea salad

It's easy (and delicious) to get your 5+ a day with this Moroccan spiced carrot, pumpkin and chickpea salad recipe. Hearty yet healthy, this is the perfect vegetarian main or side dish

Serves 4

Prep

25M

Cook

30M

Total

55M

Skip to Recipe

This recipe first appeared in Woman’s Day.

Follow Woman’s Day on Facebook, Instagram and sign up to their e-newsletter.

Ingredients

600 gram pumpkin, seeded, cut into wedges

1 bunch baby carrots, trimmed, halved lengthways

1 red onion, cut into thin wedges

1 zucchini, cut into chunks

400 gram can chickpeas, rinsed, drained

2 tablespoon extra virgin olive oil

2 tablespoon Moroccan seasoning

1 cup couscous

1/3 cup currants

120 gram bag baby spinach leaves

100 gram soft feta, crumbled

1/2 cup pomegranate seeds

2 tablespoon dukkah

mint leaves to serve

Dressing

1/4 cup extra virgin olive oil

1/4 cup lemon juice

2 teaspoon lemon zest, finely grated

1 garlic clove, crushed

Method

1.Preheat oven to very hot, 220°C. Line two oven trays with baking paper.

2.Divide pumpkin, carrots, onion, zucchini and chickpeas between oven trays. Sprinkle with oil and seasoning. Toss well. Roast for 25-30 minutes, turning halfway through cooking.

3.For the dressing: In a jug, whisk all the ingredients and season.

4.Place couscous in a heat-resistant bowl. Cover with boiling water. Set aside for 5 minutes. Fluff with a fork. Toss currants and half the dressing through.

5.Toss couscous on a platter with veges, spinach and feta. Sprinkle with pomegranate and dukkah. Drizzle over dressing. Scatter mint on top.

Jennene Plummer