Couscous With Roast Pumpkin, Raisins and Almonds

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.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 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

Directions

1. Preheat oven to 200 degrees Celsius Cut pumpkin into 2 cm cubes and place in an oven pan.
2. Drizzle with a little olive oil, season with salt and pepper and toss well.
3. Roast for 30 minutes, tossing once during cooking, until pumpkin is tender and golden.
4. 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.
5. Stir in couscous, then remove pan from heat, cover and leave to steam for 10 minutes to soften.
6. Remove covering and fluff up couscous with a fork.
7. Season well with salt and pepper to taste.
8. Combine couscous with raisins, toasted almonds, corriander and hot pumpkin and toss well.
9. Enjoy.