Roasted pumpkin couscous

Cooking Meat Roasted pumpkin couscous

Try this Roasted pumpkin couscous recipe for a tasty side dish idea.

Lables: Low kilojoule Vegan Vegetarian Egg free Fish free Lactose free Milk free Shellfish free
  1. Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Place pumpkin and onion in a bowl. Add oil and seasoning. Toss to coat. Arrange mixture, in a single layer, on prepared tray. Bake for 20 minutes or until pumpkin is golden and tender.
  2. Meanwhile, place couscous in a heatproof bowl. Add crumbled stock cube and boiling water. Stir to combine. Stand, covered, for 5 minutes or until liquid has absorbed. Stir with a fork to separate grains. Add pumpkin mixture, chickpeas, pine nuts and coriander. Toss gently to combine. Serve.

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750g butternut pumpkin, peeled, cut into 2cm pieces
1 medium red onion, halved, cut into wedges
1 tbsp olive oil
2 tsp Moroccan seasoning
1 cup couscous
1 Massel chicken style stock cube
1 cup boiling water
2 x 125g cans chickpeas, drained, rinsed
1/4 cup toasted pine nuts
1/4 cup roughly chopped fresh coriander leaves

Adv

Autors
Preparation time
20
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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