Ingredients:
- 120g Canned Chickpeas (drained weight)
- 100g Pumpkin
- 5g Moroccan Seasoning
- 30g Couscous (weighed dry)
- 10g Raisins
- 10g Fresh Parsley
- 20g Rocket
- 10g Pine Nuts
- 16g Tahini
- 5g Maple Syrup
- 10ml Lemon Juice
Let's make it:
Step 1:
Set the Sunbeam 4-in-1 Air Fryer + Oven to Air Fryer setting and heat to 200°C.
Step 2:
Dice the pumpkin, rinse and drain the chickpeas, then place in a bowl. Add Moroccan seasoning to the bowl and toss to coat. Place on the mesh tray of the Sunbeam Air Fryer. Bake for 20-22 minutes or until the pumpkin is cooked.
Step 3:
Meanwhile, cook couscous as per packet instructions. Set aside.
Step 4:
To make the dressing, place tahini, lemon juice and maple syrup in a bowl and whisk with a fork until smooth. Add water to create a smoother consistency. Season with salt and pepper.
Step 5
Finely chop parsley. Place pumpkin, chickpeas, rocket and parsley in a bowl. Drizzle with tahini dressing and toss to combine.
