COUSCOUS WITH ROAST PUMPKIN, RAISINS AND ALMONDS

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Couscous With Roast Pumpkin, Raisins and Almonds image

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.

Provided by Kiwi Kathy

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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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