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Moroccan Couscous Salad
Ingredients
1 cup couscous
350 g kent pumpkin
2 tsp Moroccan seasoning
⅓ cup cranberries
100 g reduced fat feta cheese
Mint finely chopped
⅓ cup slivered almonds
Instructions
- Preheat oven to 180°C
- Cut pumpkin into approx. 2cmx2cm cubes (leaving the skin on). Place pumpkin onto a lined baking tray and rub in 1 tbsp olive oil and the Moroccan seasoning. Place into the oven to cook for 20 minutes or until soft
- Meanwhile, place couscous into a large mixing bowl and stir in 1.5 cups boiling water. Cover and let sit for 5 minutes. Then fluff up with a fork
- Remove pumpkin from oven and stir into couscous along with cranberries, slivered almonds, feta and mint
Nutrition
Calories: 425kcalCarbohydrates: 51gProtein: 16gFat: 16gSodium: 385mgFiber: 7gCalcium: 155mg
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