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Moroccan couscous with roast pumpkin, parsley, almonds and raisins

Watch a snippet of Maggie making this delicious recipe here

 

Method

  • Part 1 – Roast Pumpkin
  • 350g    Pumpkin, Peeled and chopped
  • 1 stalk  Rosemary
  • 1 tbsp  Extra Virgin Olive Oil (EVOO)
  • 1 tsp    Salt (optional)
  • Spray   Extra Virgin Olive Oil non-stick Spray
  • 2 tbsp  Verjuice
  1. In a bowl, toss chopped pumpkin, rosemary and salt in EVOO and place on flat, greased oven tray.
  2. Bake for 15mins at 230oC. At 15 mins, carefully deglaze the pumpkin with 2 tbsp verjuice and continue to cook for an extra 2-3 minutes. Remove from oven and place to the side until required.
  • Part 2 - CousCous
  • 2 cups  Chicken Stock (Brodo), home made stock
  • 2 cups  CousCous
  • 1 tsp    Salt (optional)
Bring stock to the boil. Once boiling, slowly sprinkle all the couscous into the pot. Immediately take off the heat and cover with a lid. Rest to absorb for 5-7 minutes.  
  • Part 3 – All Ingredients
  • 1 cup   Freshly chopped parsley
  • ½ cup   Almond flakes, roasted for 10mins at 180oC to bring out the flavour
  • ½ cup   Raisins (or Sultanas), pre-soaked overnight in Verjuice (or lemon juice) to reconstitute
  • 3 tbsp  Moroccan Vinaigrette
  • 3 tbsp  Extra Virgin Olive Oil
  • 1 tsp    Salt
  1. Once couscous is cooked, with a fork, stir through 2 tbsp extra virgin olive oil.
  2. Transfer into a large bowl and add 2/3 of all the ingredients and 3 tbsp Moroccan vinaigrette.
  3. Add one more tbsp extra virgin olive oil and gently mix all ingredients together.
  4. Optional to add another pinch of salt.
  • Part 4 – To Serve
Transfer onto a large serving dish and top with the leftover parsley, pumpkin, almond flakes and raisins and enjoy!