22 Sep

Pumpkin couscous salad with Olives

Recipe by Sophia Young,
Photography by Andrew Lehmann,

Ingredients (serves 6)

  • 1/2 tsp each sweet paprika and smoked paprika
  • 1 1/2 tsp ground cumin
  • 1 tsp ground coriander
  • 3 cloves garlic, crushed
  • 140ml Extra Virgin olive oil
  • 1.5kg jap pumpkin, skin washed, seeded
  • 1 golden nugget pumpkin, skin washed, halved, seeded
  • 180g haloumi, cut into thin slices
  • 500g moghrabieh (see notes & tips)
  • 1 1/2 tbs white wine vinegar
  • 1 wedge preserved lemon, flesh discarded, finely chopped
  • 1 cup tightly packed small mint leaves
  • 100g kalamata olives


  1. Preheat oven to 200°C. Combine spices, garlic, 1/4 cup oil and 1/2 tsp salt in a bowl. Cut pumpkins into 12 wedges each and place in a roasting pan. Drizzle with spice mixture then, using your hands, turn to coat evenly. Scatter with haloumi then bake for 40 minutes or until pumpkin is tender.
  2. Meanwhile, cook moghrabieh in a saucepan of boiling salted water for 20 minutes or until al dente. Drain and return to pan then toss with 1 tbs oil and season to taste with salt and pepper.
  3. Whisk together remaining 1/4 cup oil, vinegar and lemon. Season to taste.
  4. Spoon moghrabieh on to a platter. Top with pumpkin mixture, mint and olives then drizzle with dressing. Serve.

Notes & tips:
Moghrabieh is a large (4mm) form of couscous, available from delis. Substitute 500g regular couscous, combined with 2 cups boiling water and 2 tbs olive oil, then cover and stand for 10 minutes.

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