Spiced chickpea, pumpkin and beetroot couscous recipe
This couscous salad is dotted with roasted vegetables, lightly spiced chickpeas and fresh mint
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 400 grams can chickpeas, rinsed and drained
- 2 tablespoons olive oil
- 2 tablespoons ground cumin
- 1 teaspoon cinnamon
- 1 teaspoon chilli flakes
- 500 grams pumpkin, peeled and diced into 1cm cubes
- 1/4 cup mixed seeds
- 1 tablespoon honey
- 2 cups instant couscous
- zest and juice of one lemon
- 2 250g pre-cooked beetroot, quartered
- mint leaves, to serve
- natural yoghurt, to serve
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