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Roast pumpkin & couscous salad
Roast pumpkin & couscous salad
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Prep Time:
25 minutes
Cook Time:
70 minutes
Total Time:
95 minutes
Ingredients:
  • 1.8kg butternut pumpkin, peeled, deseeded, chopped into 2cm cubes
  • 91.00 gm olive oil
  • Salt & freshly ground black pepper
  • 2 brown onions, halved, thinly sliced
  • 500ml (2 cups) vegetable liquid stock
  • 20g butter
  • 1 x 500g pkt couscous
  • 95g (1/2 cup) raisins
  • 2.50 gm ground cinnamon
  • 2.50 gm ground cumin
  • 250.00 ml firmly packed fresh coriander leaves
Instructions:
  • Preheat oven to 180°C. Place pumpkin on a baking tray, drizzle with 2 tablespoons of oil, and season with salt and pepper. Roast for 1 hour and 10 minutes, shaking the pan occasionally, until golden and crispy.
  • In a medium frying pan, heat the remaining oil over medium heat. Sauté the onion, stirring occasionally, for 20 minutes until dark brown and slightly crispy. Drain on a paper towel-lined plate.
  • In a saucepan, bring stock and butter to a boil. In a large heatproof bowl, combine couscous and raisins. Pour the boiling stock over couscous and stir with a fork. Cover and let it sit for 5 minutes until liquid is absorbed. Fluff the couscous with a fork to separate the grains.
  • Combine roasted pumpkin, onion, warm cinnamon, aromatic cumin, and half of the fresh coriander. Mix well to blend the flavors. Season generously with salt and pepper. Finish by sprinkling the remaining fragrant coriander over the top.

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