Couscous With Roast Pumpkin, Raisins and Almonds

Recipe by Kiwi Kathy
READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Enjoy.
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