Roasted Pumpkin & Couscous Salad

SERVES 6 PREPARATION 15 MINUTES COOKING 25 MINUTES

1kg pumpkin, cut into 3cm pieces 1 tablespoon Moroccan spice mix 2 tablespoons olive oil 1½ cups couscous 1½ cups boiling water 1 tablespoon shredded orange zest ¼ cup orange juice 400g can chickpeas, rinsed ½ cup chopped mint, plus extra leaves

to serve 100g baby spinach leaves

1 / cup cranberries 3

1. Preheat oven to 180°C. 2. Line a baking tray with baking paper. In a bowl, place pumpkin, spice mix and half the oil. Toss to combine. Place pumpkin on prepared tray. Bake for 25 minutes or until just tender. 3. Place couscous in a heat-proof bowl. Stir in boiling water. Cover with plastic food wrap and set aside for 5 minutes or until liquid is absorbed. Using a fork, fluff and separate grains, then transfer to a large bowl. 4. Add pumpkin, zest, juice, chickpeas, mint, spinach, cranberries and remaining oil, then stir to combine.