Roast pumpkin couscous

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

Recipe «Roast pumpkin couscous» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.