Roasted pumpkin and moroccan chickpea couscous - NAFDA Foodservice
Discover the ultimate flavor with our Best of the Best recipe—perfect for any occasion!
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at nafda.com.au.
Ingredients
- 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
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Roast pumpkin and couscous salad
womensweeklyfood.com.au
Roasted pumpkin and couscous salad
nzwomansweeklyfood.co.nz
Moroccan Spiced Couscous with Chickpeas and Roasted Vegetables
shop.woodlandfoods.com
Roasted Pumpkin Couscous Salad
veganeasy.org
Oven-roasted pumpkin with couscous
secretosdelsur.com
Moroccan Couscous with Chickpeas and Roasted Veg
thepeskyvegan.com
Foodista | Recipes, Cooking Tips, and Food News | Couscous with Roasted Pumpkin and Walnut
foodista.com
Moroccan Spiced Couscous with Chickpeas and Roasted Vegetables
shop.woodlandfoods.com