Roast pumpkin couscous

Cooking Vegetarian Roast pumpkin couscous

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

Lables: Heart friendly High carb High fibre Low cholesterol Low sodium Vegetarian Egg free Fish free Shellfish free Soy free
  1. Preheat oven to 200°C. Place the pumpkin on a baking tray. Spray with olive oil and season with pepper. Roast for 40 minutes or until tender.
  2. Place the couscous in a heatproof bowl. Add 1 1/2 cups (375ml) boiling water and set aside for 5 minutes or until the liquid is absorbed. Use a fork to separate the grains.
  3. Cook the onion and chilli in the olive oil in a non-stick frying pan over a medium heat for 2 minutes or until light golden. Add the dates, almonds, cumin and cinnamon, and cook, stirring, for about 2 minutes or until lightly toasted.
  4. Stir through the couscous. Divide the rocket and pumpkin among serving plates and top with the couscous. Serve with a dollop of yoghurt and pepper.

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1kg butternut pumpkin, peeled, deseeded, cut into small wedges
Olive oil spray
Freshly ground pepper
1 1/2 cups couscous
1 large red onion, halved, thinly sliced
1 fresh red chilli, finely chopped
1 tbsp olive oil
1/2 cup pitted dried dates, chopped
1/3 cup flaked almonds
2 tsp cumin seeds
3/4 tsp ground cinnamon
1 bunch rocket, trimmed
Natural yoghurt, to serve

Adv

Autors
Preparation time
15
Cooking time
45
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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