Ingredients
1 tablespoon olive oil
2 cloves garlic, crushed
1 large red onion, sliced thickly
500g pumpkin, peeled, chopped
3 teaspoons ground cumin
2 teaspoons ground coriander
1 cup couscous
1 cup boiling water
20g butter
Method
Preheat oven to 220C (200C for fan-forced oven)
Heat oil in medium flameproof baking dish; cook garlic, onion and pumpkin, stirring, until vegetables are browned. Add spices and cook, stirring, for about 2 minutes or until fragrant.
Place baking dish in oven and roast, uncovered, for about 15 minutes or until pumpkin is just tender.
Meanwhile combine couscous with the water and butter in large heatproof bowl. Cover and stand for about 5 minutes or until water is absorbed. Fluff with fork.
Add pumpkin mixture to couscous. Mix well and serve.
Notes
The greenery above is thanks to the influence of my husband who couldn’t bear not to add his little effort to the presentation. This was terrific – I’m a big fan of cumin.
This is week forty-three in my ’1 recipe a week’ challenge (43/52). You can see the rest of my recipes here.
