Moroccan Spiced Pumpkin & Couscous Salad
45 mins (prep 15, cooking 30)
13 ingredients
4 servings
A simple main or side dish from Australian Good Taste magazine. Go without the yoghurt to make it a vegan dish.

Categories:  <-60-mins , lunch~snacks , australian , main-dish , vegetarian , brunch , squash , south-west-pacific , vegetable , diabetic , time-to-make ,
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Serving Size (576.42 g)
Servings 4
Amount per Serving
Calories 701.12 Calories from Fat 74.16
% Daily Value *
Total Fat 8.24g 50.69%
Saturated Fat 1.04g 20.84%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 64.39mg 10.73%
Total Carbohydrate 130.87g 174.49%
Dietary Fiber 23.26 g 372.12%
Sugars 17.47 g %
Protein 30.72g 245.77%
Vitamin A 19752.81IU% Vitamin C 23.12mg%
Calcium 176.23mg% Iron 8.87mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
cumin seed, ground coriander, ground ginger, frozen broad beans, toasted pine nuts, fresh lemon juice, chopped fresh coriander