Roast pumpkin couscous

Roast pumpkin couscous


The ingredient of Roast pumpkin couscous

  1. 1kg butternut pumpkin, peeled, deseeded, cut into small wedges
  2. Olive oil spray
  3. Freshly ground pepper
  4. 1 1/2 cups (290g) couscous
  5. 1 large red onion, halved, thinly sliced
  6. 1 fresh red chilli, finely chopped
  7. 1 tbsp olive oil
  8. 1/2 cup (85g) pitted dried dates, chopped
  9. 1/3 cup (35g) flaked almonds
  10. 2 tsp cumin seeds
  11. 3/4 tsp ground cinnamon
  12. 1 bunch rocket, trimmed
  13. Natural yoghurt, to serve

The instruction how to make Roast pumpkin couscous

  1. Preheat oven to 200u00b0C. Place the pumpkin on a baking tray. Spray with olive oil and season with pepper. Roast for 40 minutes or until tender.
  2. Place the couscous in a heatproof bowl. Add 1 1/2 cups (375ml) boiling water and set aside for 5 minutes or until the liquid is absorbed. Use a fork to separate the grains.
  3. Cook the onion and chilli in the olive oil in a non-stick frying pan over a medium heat for 2 minutes or until light golden. Add the dates, almonds, cumin and cinnamon, and cook, stirring, for about 2 minutes or until lightly toasted.
  4. Stir through the couscous. Divide the rocket and pumpkin among serving plates and top with the couscous. Serve with a dollop of yoghurt and pepper.

Nutritions of Roast pumpkin couscous

calories: 560.694 calories
fatContent: 12 grams fat
saturatedFatContent: 1 grams saturated fat
carbohydrateContent: 89 grams carbohydrates
sugarContent: 26 grams sugar
proteinContent: 17 grams protein
sodiumContent: 33.44 milligrams sodium


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