Ingredients

Serves 8

1 cup chicken stock
1 cup couscous
50 g butter (optional)
2 tsp olive oil
1 red onion, halved, thinly sliced
1 garlic clove, crushed
1 tsp ground cumin
¼ tsp ground cinnamon
¼ tsp ground turmeric
1/3 jap pumpkin, chopped into small cubes
½ small cauliflower, broken into small florets
Honey
1 x 400g can chickpeas, rinsed, drained
2 tbsp fresh lemon juice
Handful of raw pistachios
Handful of sliced almonds
Salt
Freshly ground black pepper
¼ cup firmly packed coarsely chopped fresh coriander or fresh mint

 

Topping:
250ml natural yoghurt
½ teaspoon cumin
Honey


 

Method

Preheat oven to 200˚C.
Toss pumpkin in a little oil and honey, salt and pepper. Coat cauliflower in a little oil, salt and pepper, then bake on high heat until cooked and delicious and a little crunchy on the outside.

Toast sliced almonds and pistachios and set aside.

Place the stock in a medium saucepan and bring to the boil over high heat. Remove from heat. Add the couscous and stir with a fork until combined. Cover and set aside for 5 minutes or until all the liquid is absorbed. Stir with a fork to separate the grains. Add 50 grams of butter here, if desired.

Meanwhile, heat the oil in a non-stick frying pan over medium heat. Add the onion and cook, stirring, for 2-3 minutes or until onion softens. Add the garlic, cumin, cinnamon and turmeric and cook, stirring, for 30 seconds or until fragrant. Add the chickpeas and cook, stirring, for 1-2 minutes or until heated through. Remove from heat.

Add onion mixture and lemon juice to the couscous and toss to combine. Add baked pumpkin and cauliflower and toss to combine. Taste and season with pepper.

Stir through coriander or mint.

Topping: In a small bowl place yoghurt, cumin and honey. Add a dollop to your salad right before serving.