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How to make Roasted pumpkin couscous

Yield = 4
Prep time: 0:20
Cook time: 0:20
Total time: 0:40

Ingredients

  • 750g butternut pumpkin, peeled, cut into 2cm pieces
  • 1 medium red onion, halved, cut into wedges
  • 1 tablespoon olive oil
  • 2 teaspoons 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

Method

  • Step 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.
  • Step 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.