Moroccan Spiced Carrot, Pumpkin and Chickpea Salad
Our Moroccan-spiced salad is packed full of healthy veggies from pumpkin & carrots to zucchini & spinach & is finished off with couscous & feta for an easy lunch idea.
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Ingredients
- 600 grams kent pumpkin, seeded, wedges
- 1 bunch baby carrots, trimmed, halved lengthways
- 1 red onion, thin wedges
- 1 zucchini, chunks
- 400 grams can chickpeas, rinsed, drained
- 2 tablespoons moroccan seasoning
- 2 tablespoons extra-virgin olive oil
- 1 cup couscous
- 1 cup boiling water
- 1/3 cup currants
- 120 grams bag baby spinach leaves
- 100 grams soft feta, crumbled
- 1/2 cup pomegranate seeds
- 2 tablespoons dukkah
- mint leaves, to serve
- 1/4 cup extra-virgin olive oil
- 1/4 cup lemon juice
- 2 teaspoons finely grated lemon zest
- 1 clove garlic, crushed
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