Name: Roasted Middle Eastern pumpkin with couscous & sumac sour cream dressing
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1
Ingredients: 750g Kent pumpkin, cut into 2cm thick wedges; 1 medium red onion, peeled, cut into wedges; 18.20 gm olive oil; 3 tsp Moroccan seasoning; 250.00 ml couscous; 1 chicken style stock cube or vegetable stock cube; 250.00 gm boiling water; 300g canned chickpeas, rinsed & drained; 62.50 ml currants; 62.50 ml slivered almonds, toasted; Handful fresh coriander leaves, roughly chopped; 77.55 gm Sour Cream; 1 clove of garlic, very finely chopped; 20.00 ml fresh mint leaves, finely chopped; 1/2 lemon, juiced; 1/2 tsp sumac; 1/2 pomegranate, seeds removed; Salt & black pepper, to taste

Roasted Middle Eastern pumpkin with couscous & sumac sour cream dressing

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Prep Time:
15 minutes

Cook Time:
25 minutes

Total Time:
40 minutes

Middle-Eastern spiced pumpkin couscous: Healthy and flavorful.

Ingredients:

750g Kent pumpkin, cut into 2cm thick wedges
1 medium red onion, peeled, cut into wedges
3 tsp Moroccan seasoning
250.00 ml couscous
1 chicken style stock cube or vegetable stock cube
250.00 gm boiling water
300g canned chickpeas, rinsed & drained
62.50 ml currants
62.50 ml slivered almonds, toasted
Handful fresh coriander leaves, roughly chopped
77.55 gm Sour Cream
1 clove of garlic, very finely chopped
20.00 ml fresh mint leaves, finely chopped
1/2 lemon, juiced
1/2 tsp sumac
1/2 pomegranate, seeds removed
Salt & black pepper, to taste

Instructions:

Mix all dressing ingredients in a small bowl until well combined.
Preheat the oven to 220C (200C fan-forced) and line a baking tray with baking paper. Toss pumpkin and onion in a bowl with oil and seasoning until coated. Spread the mixture in a single layer on the tray. Bake for 20 minutes until the pumpkin is golden and tender.
Place couscous in a heatproof bowl and sprinkle in the crumbled stock cube. Pour in the boiling water, give it a good stir, cover, and let it sit for 5 minutes until the liquid is absorbed. Fluff up the couscous with a fork to separate the grains, then add chickpeas, currants, almonds, and coriander. Gently toss everything together until combined.
Combine sour cream, garlic, fresh mint, lemon juice, and sumac in a bowl, then mix together to make the dressing.
Transfer the couscous to a serving platter, layer with pumpkin and onion, drizzle with sumac dressing, and generously sprinkle with pomegranate seeds.

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