Roast pumpkin couscous

Roast pumpkin couscous

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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
fibreContent:
proteinContent: 17 grams protein
cholesterolContent:
sodiumContent: 33.44 milligrams sodium

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