Couscous with Roasted Pumpkin and Walnut
By: Matt
Published: Tuesday, August 23, 2016 - 12:13am

Ingredients




For the roasted vegetables
1 leek (chopped)
2 tablespoons olive oil
0.5 large onion (chopped)
4 cups pumpkin (cut into chunks)
For the couscous
0.5 tsps allspice
1 tsp cayenne pepper
1 cup couscous
0.25 tsps ground nutmeg
1 tsp paprika
2 tbsps raisins
1.25 cups vegetable stock
0.5 cups walnut (toasted and lightly crushed)

Preparation

1 Preheat oven to 350°F. 2 Line a baking tray with aluminum foil. 3 Place cubed pumpkins, chopped onions and leek on the tray and drizzle with olive oil. 4 Sprinkle salt and black pepper and toss. 5 Roast in the oven for 15-20 minutes or until the pumpkin is soft and cooked through. 6 Meanwhile, bring the vegetable stock to a boil. 7 In a large heatproof bowl, mix couscous, raisin, allspice, nutmeg, paprika, cayenne and a pinch of salt. 8 Pour the boiling vegetable stock into the bowl of couscous mixture and cover with a lid and let stand for 15 minutes, or until the liquids are absorbed. 9 Fluff up the couscous with a fork. 10 To serve, mix together couscous and roasted pumpkin. 11 Stir in walnuts. Enjoy!