Roasted pumpkin couscous

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

Recipe «Roasted pumpkin couscous» presented in category Recipes / Meat, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.