Prep 10 mins
Cook 30 mins
A wonderfully versatile dish that makes a great vegetarian meal or accompaniment to a main course. Also works well cold as a salad. This recipe was from the 'Milly's Kitchen' website.
- 1⁄2 large pumpkin, seeds and skin removed
- olive oil
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1 onion, peeled and chopped
- 2 garlic cloves, crushed
- 1 1⁄2 cups chicken stock
- 1 1⁄2 cups couscous, instant
- 1⁄2 cup raisins
- 1⁄2 cup almonds, sliced and toasted
- 1⁄3 cup coriander, fresh and chopped
- Preheat oven to 200 degrees Celsius Cut pumpkin into 2 cm cubes and place in an oven pan.
- Drizzle with a little olive oil, season with salt and pepper and toss well.
- Roast for 30 minutes, tossing once during cooking, until pumpkin is tender and golden.
- Meanwhile heat 2 - 3 tblsps olive oil in a large saucepan and cook onion and garlic over a moderate heat for 5 - 10 minutes, until soften but not coloured. Add stock and bring to boil.
- Stir in couscous, then remove pan from heat, cover and leave to steam for 10 minutes to soften.
- Remove covering and fluff up couscous with a fork.
- Season well with salt and pepper to taste.
- Combine couscous with raisins, toasted almonds, corriander and hot pumpkin and toss well.
This is such a great recipe! The flavours go so well together and make for a delightful pilaf! Mmmm! Both my sis and me enjoyed it very much and especially liked the roasty pumpkin with the nutty almonds and sweet raisins. YUM!
THANK YOU SO MUCH for sharing this keeper with us, Kiwi Kathy!
Made and reviewed for Aussie/NZ Recipe Swap #47 December 2010.