Spiced Pumpkin Seed Crunch

Spiced pumpkin seed crunch, how I love to munch you. Let me count the ways…

1. As a fabulous healthy snack. Gobbled by the handful as I walk past your bowl or packaged up for lunch box treats.

2. Scattered over a warm salad. Beetroot and goats cheese anyone? How about roasted squash and chickpea?

3. Sprinkled atop an Autumnal sweet potato, lentil or carrot soup, delicately spiced with cumin, coriander and chilli.

4. Stirred quickly through a light couscous dish, with a pile of fresh coriander.

5. To add crunch to a simple pasta.

Only 5? Well frankly that’s enough to be getting on with for now. Key take out: Versatile. Delicious. Moreish.

As it’s pumpkin season you may well be making these with the seeds from a fresh pumpkin. If you are, then you will need to wash and dry the seeds before tossing with the spices. You will also need to increase the roasting time to 12-15 minutes.

Spiced Pumpkin Seed Crunch

Ingredients

  • About a cup (120g) of pumpkin seeds
  • A generous pinch of sea salt
  • A good grinding of black pepper
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • Option to add a pinch of chilli powder or chilli flakes
  • 1 teaspoon olive oil

Method

  • Preheat your oven to 180 C / gas 4.
  • Mix together all of your ingredients then spread out on a baking tray.
  • Cook in your preheated oven for 6 – 8 minutes. The seeds will be turning golden.
  • Allow to cool a little before diving in.
  • If you have any left, lucky you, they will keep well in an airtight container for a few days.

Crunchy Nutty Couscous

I’ve just eaten this for lunch and I had to share it with you. On first glance this could be a run of the mill bowl of cous cous with a bit of lettuce on the side. But look again for there are delicate surprises hidden in every delicious bite. Crunchy pistachios, cool lettuce and creamy yoghurt tangled with the subtle perfume of cumin seeds and glorious fresh mint. You had me at ‘crunchy’.

I’m a huge fan of food with plenty of texture. This healthy bowl of couscous delivers this with every crunchy mouthful. The carrots are coarsely grated so add a gentle bite but the pistachios I used were so fresh and packed a punch of a crunch. Then there’s the iceberg lettuce, surely the crispest salad leaf of them all.

I added a little dollop of lemony yoghurt and a small spoonful of my brother in law’s home made chilli jam. These are both optional so don’t feel you have to run out and buy a jar of chilli jam just for this.

I reckon some grated raw beetroot would be grand here but my son was home for lunch and he’s not keen; you could use any nuts you fancy and I dare say some crumbled feta would top this whole thing off nicely. I’m watching the calories after an indulgent few weeks (I blame the home made cakes) so the nuts were enough for me today.

Crunchy Nutty Couscous

Recipe, serves 2

Ingredients

  • 150g couscous
  • 1 teaspoon of cumin seeds
  • 2 small carrots, coarsely grated
  • A few mint leaves, finely chopped
  • 1 can of chickpeas, drained and rinsed
  • 1/4 of an iceberg lettuce, roughly chopped
  • 1/4 of a lime
  • 2 teaspoons of sesame seeds
  • A big handful of shelled pistachios, roughly chopped
  • 2 tablespoons greek yoghurt
  • Zest of 1/4 lemon
  • 2 teaspoons of chilli jam (optional)

Method

  • Pop your couscous in a pot with the cumin seeds and a pinch of salt and pour over boiling water, you want to cover the couscous by about 1/2cm. Cover the pot and leave it to one side while you get on with the rest.
  • If you’re making the lemony yoghurt, simply mix together the lemon zest and yoghurt and a small pinch of salt and black pepper in a small bowl.
  • Spritz the lime juice over the grated carrots and chopped lettuce (I just did this on the chopping board).
  • Once the couscous has fluffed up and absorbed all the water (about 7 minutes) gently stir through the mint, chickpeas and carrot.
  • To serve, spoon the couscous onto the plates and pop some lettuce on one side. Sprinkle over the sesame seeds and chopped pistachios. If you’re using the yoghurt and chilli jam spoon this on any way you please.
  • Dive in and get crunching.