Recipes

PREP TIME | COOK TIME | TOTAL TIME

10min 20 min 30 min

THE SHOPPING LIST

750g butternut pumpkin or delissia , peeled, cut into 4cm pieces

1 butternut pumpkin peeled, cut into 4cm chunk

2 medium red onion, halved, cut into wedges

generous glug olive oil

sprinkle of cumin

sprinkle of za'atar

sprinkle of aleppo chilli flakes

550g giant couscous

1 chicken stock cube or vegetarian stock

1 cup boiling water

1/4 cup toasted pine nuts

half bunch of mint & parsley chopped coarsly

generous scattering of pomegranate seeds

HOW TO COOK IT:

Preheat oven to 220°C/200°C f Line a baking tray with baking paper

Place pumpkin and red onion in a bowl. Add olive oil, cumin, za'atar. Toss to coat

Arrange mixture, in a single layer, on a roasting tray

Roast for 20 minutes or until pumpkin is golden and tender (use a fork & press)

Meanwhile, place couscous in a heatproof bowl

Add stock or the stock cube to boiling water & Add

Stir to combine. Stand, covered, for 5 minutes or until liquid has absorbed

Stir with a fork to separate grains

Add pumpkin mixture

Add the alepppo chilli flakes

add the residual oil left over from the pumpkins

add the toasted pine nuts add the chopped the herbs

Toss gently to combine

garnish with pomegranate seeds

SERVE WITH: Turkey, Chicken, on it's on, hot or cold, serve it with greek yogurt. It's so versatile, enjoy!