That means lots of salads too, which can be difficult if produce isn't always available and fresh. I love recipes that use store cupboard and freezer ingredients and I've adapted a Taste.com.au recipe. This salad is almost a meal on its own and it keeps for two or three days:
|Photography by Ben Dearnley|
Moroccan Couscous Salad
350 - 500g cubed pumpkin
2 - 3 Tbsp dukkah
1 Tbsp peanut oil
oil for frying
250g frozen (or fresh) broad beans (or peas)
1 cup boiling water
1 cup couscous
2 tsp Thermomix Vege stock or 1 tsp vege stock powder
1 can chickpeas, drained
30g toasted pine nuts
Chopped fresh coriander (or dried, or parsley)
Lemon Mustard Dressing
Toss cubed pumpkin into a freezer bag and pour in peanut oil. Shake to coat. Add dukkah and shake around until all coated.
Fry gently in the extra oil, stirring frequently until well browned. Drain and set aside to cool.
Simmer broad beans in a little water until just tender and drain. Pinch beans out of their skins and discard skins.
Place stock into boiling water and stir to dissolve. Stir in couscous with a fork to separate. Place a cover over container and set aside for about 5 minutes or until all liquid is dissolved. Stir with fork to separate grains. Place into salad bowl and stir in all other ingredients. Finish with the Lemon Mustard Dressing to taste.
NB: If you don't have any dukkah on hand, use a combination of spices such as coriander, cinnamon, ginger and cumin and add some sesame seeds to the mixture.