Roast pumpkin & couscous salad

Recipes / Vegetarian

Detailed step-by-step description of how to cook the dish "Roast pumpkin & couscous salad". Try it by all means

Recipe «Roast pumpkin & couscous salad» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 1:10 minutes. To make this dish at home by prescription from the author Gomer would need: 1.8kg butternut pumpkin, peeled, deseeded, chopped into 2cm cubes, 5 tbsp olive oil, Salt & freshly ground black pepper, 2 brown onions, halved, thinly sliced, 500ml Massel vegetable liquid stock , 20g butter, 1 x 500g pkt couscous, 95g raisins , 1 tsp ground cinnamon, 1 tsp ground cumin, 1 cup firmly packed fresh coriander leaves.

Ingredients:

  • 1.8kg butternut pumpkin, peeled, deseeded, chopped into 2cm cubes 
  • 5 tbsp olive oil 
  • Salt & freshly ground black pepper 
  • 2 brown onions, halved, thinly sliced 
  • 500ml Massel vegetable liquid stock 
  • 20g butter 
  • 1 x 500g pkt couscous 
  • 95g raisins 
  • 1 tsp ground cinnamon 
  • 1 tsp ground cumin 
  • 1 cup firmly packed fresh coriander leaves 

Instructions

  1. Preheat oven to 180°C. Place pumpkin on a baking tray. Drizzle with 2 tablespoons of oil and season with salt and pepper. Gently toss to combine. Roast in preheated oven, shaking pan occasionally, for 1 hour and 10 minutes or until golden and crispy.
  2. Meanwhile, heat remaining oil in a medium frying pan over medium heat. Add the onion and cook, stirring, for 20 minutes or until dark brown and slightly crispy. Remove from heat and transfer to a plate lined with paper towel.
  3. Bring stock and butter to the boil in a saucepan over high heat. Combine couscous and raisins in a large heatproof bowl. Pour boiling stock over couscous, stirring with a fork. Cover and set aside for 5 minutes or until liquid is absorbed. Use a fork to separate the grains.
  4. Add roast pumpkin, onion, cinnamon, cumin and half the coriander. Stir to combine. Season with salt and pepper. Sprinkle with remaining coriander.