Moroccan Pearl Pumpkin Couscous

Moroccan Pearl Pumpkin Couscous

Serves 4

500g pumpkin cubed
1 tsp fennel seeds
1/2 tsp coriander seeds
1/4 tsp onion salt
1 tbs olive oil
1 clove garlic crushed

1. Preheat oven to 200c.

2. In a baking dish add all the above ingredient and mix well. Bake for 15-20 minutes or until pumpkin is tender. Set aside for later.

Pearl Couscous

1/2 tbs olive oil
1 small red onion finely diced
1 tbs crushed garlic
1 red chilli finely sliced
1/2 tsp turmeric
1/2 tsp cumin powder
1 tsp curry powder
1/2 cup peas
250g dried pearl couscous
2 1/2 cups boiling water
salt and pepper

1/4 cup crushed cashews

Nuts & Bolts

1. In a medium pot on medium heat add oil, onion, garlic and chilli. Cook for 4 minutes or until onion is soft.

2. Add turmeric, cumin and curry powders and cook for 1 minute.

3. Add peas ans couscous stirring through all the spices. Add chicken stock, season to taste. Lower heat to low- medium and cook for 8-10 minutes, or until couscous is cooked.

4. Add cooked pumpkin and cashews stir through gently. Cook for a further 1 minute.

Ready to serve.

Calories per serving : 414