Roast Pumpkin Couscous

 ½ Butternut pumpkin
 1 Onion
 2 Garlic cloves
 1.50 cups Chicken stock
 1.50 cups Instant Couscous
 ½ cup Raisins
 ½ cup Almonds
  cup Coriander
1

Preheat oven to 200 °C.

2

Cut pumpkin in to 2cm cubes and place in an oven pan. Drizzle with a little olive oil and lightly season with salt and pepper. Toss well.

3

Roast pumpkin cubes for 30 minutes or until pumpkin is tender and golden brown. Toss once during cooking.

4

Finely slice almonds and toast on a pan.

5

Heat 2-3 tbsp olive oil in a large saucepan and cook onion and garlic over a moderate heat for 5-10 minutes until softened but not colored. Add stock and bring to a boil.

6

Stir in coucous then remove pan from the heat, cover and leave to steam for ~10 minutes to soften.

7

Remove cover and fluff the couscous with a fork. Then combine with raisins, toasted almonds, coriander and pumpkin. Toss further and serve.

Ingredients

 ½ Butternut pumpkin
 1 Onion
 2 Garlic cloves
 1.50 cups Chicken stock
 1.50 cups Instant Couscous
 ½ cup Raisins
 ½ cup Almonds
  cup Coriander

Directions

1

Preheat oven to 200 °C.

2

Cut pumpkin in to 2cm cubes and place in an oven pan. Drizzle with a little olive oil and lightly season with salt and pepper. Toss well.

3

Roast pumpkin cubes for 30 minutes or until pumpkin is tender and golden brown. Toss once during cooking.

4

Finely slice almonds and toast on a pan.

5

Heat 2-3 tbsp olive oil in a large saucepan and cook onion and garlic over a moderate heat for 5-10 minutes until softened but not colored. Add stock and bring to a boil.

6

Stir in coucous then remove pan from the heat, cover and leave to steam for ~10 minutes to soften.

7

Remove cover and fluff the couscous with a fork. Then combine with raisins, toasted almonds, coriander and pumpkin. Toss further and serve.

Roast Pumpkin Couscous