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Roasted pumpkin and moroccan chickpea couscous - NAFDA Foodservice


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Roasted pumpkin and moroccan chickpea couscous

Simplot Roasted Pumpkin and Moroccan Chickpea Couscous
Serves: 4
Prep time: 10 minutes
Cook time: 25 minutes


  • 500gm pumpkin, cut into wedges
  • 1 red onion, peeled and cut into wedges
  • 2 tbsp Moroccan spice mix
  • 1 cup couscous
  • 1 tablespoon butter
  • 125gm can Edgell Chick Peas, drained
  • 125gm can Edgell Corn Kernels, drained
  • ¼ cup chopped fresh coriander


A lovely light vegetarian style dish served with couscous.

  1. Lightly spray pumpkin and onion with oil and sprinkle with half the Moroccan spice. Place into a baking tray and cook in a preheated oven at 200C 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 the pan and cook for a further 2 minutes stirring until heated through.
  4. Spoon the couscous onto serving plates, top with roasted vegetables and sprinkle with coriander.

Tip: Serve with a spoonful of natural yoghurt.

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