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:
- 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.
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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!<br/>THANK YOU SO MUCH for sharing this keeper with us, Kiwi Kathy!<br/>Made and reviewed for Aussie/NZ Recipe Swap #47 December 2010.Reply