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Roasted Pumpkin & Moroccan Chickpea Couscous

07.10.16

INGREDIENTS

500gr Pumpkin, (cut into wedges)

1 Red Onion (peeled and cut into wedges)

2 Tablespoons Moroccan Spice Mix

1 Cup Couscous

1 Tablespoon Butter

125gr EDGELL CHICKPEAS (drained)

125gr EDGELL CORN KERNELS (drained)

1/4 cup chopped fresh coriander

METHOD

  1. Lightly spray pumpking and onion with oil and sprinkle with half the Morroccan Spice. Place into a baking tray and cook in a preheated oven at 200 degrees celsius for 25 minutes.
  2. Place couscous into a bowl and pour over 1 cup boiling water, cover and let stand for 5 minutes before fluffing up with a fork.
  3. Melt butter in a frying pan and heat, add remaining moroccan spice, EDGELL CHICK PEAS and EDGELL CORN KERNELS and heat for 1 minute. Add couscous to pan and cook for a further 2 minutes stirring until heated through.
  4. Spoon the couscous onto serving plates and top with roasted vegetables, sprinkle with coriander.

 

 

 

http://edgell.com.au/recipes/roasted-pumpkin--moroccan-chickpea-couscous

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