Couscous with Roasted Pumpkin and Walnut
Ingredients
For the roasted vegetables
1 leek (chopped)
2 tablespoons olive oil
0.5 large onion (chopped)
4 cups pumpkin (cut into chunks)
For the couscous
0.5 tsps allspice
1 tsp cayenne pepper
1 cup couscous
0.25 tsps ground nutmeg
1 tsp paprika
2 tbsps raisins
1.25 cups vegetable stock
0.5 cups walnut (toasted and lightly crushed)
Preparation
1
Preheat oven to 350°F.
2
Line a baking tray with aluminum foil.
3
Place cubed pumpkins, chopped onions and leek on the tray and drizzle with olive oil.
4
Sprinkle salt and black pepper and toss.
5
Roast in the oven for 15-20 minutes or until the pumpkin is soft and cooked through.
6
Meanwhile, bring the vegetable stock to a boil.
7
In a large heatproof bowl, mix couscous, raisin, allspice, nutmeg, paprika, cayenne and a pinch of salt.
8
Pour the boiling vegetable stock into the bowl of couscous mixture and cover with a lid and let stand for 15 minutes, or until the liquids are absorbed.
9
Fluff up the couscous with a fork.
10
To serve, mix together couscous and roasted pumpkin.
11
Stir in walnuts. Enjoy!
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Added:
Tuesday, August 23, 2016 - 12:13am
