Maggie Beer's Moroccan couscous with pumpkin

Bring dinner to the next level with this tasty combination of couscous, Moroccan spices and roast pumpkin.



Note: + resting and overnight soaking time



  • 1/2 cup (75g) raisins or sultanas
  • Verjuice or lemon juice, for soaking
  • 350g pumpkin, peeled, chopped
  • 1 stalk rosemary
  • 1/3 cup (80ml) extra virgin olive oil
  • 2 tsp salt (optional)
  • 2 tbs verjuice
  • 2 cups (500ml) chicken stock
  • 2 cups (400g) couscous
  • 1 cup chopped parsley
  • 1/2 cup (40g) flaked almonds, toasted
  • 1/3 cup (60ml) Maggie Beer Moroccan Spice, Honey and Dijon Vinaigrette



In a bowl, soak the raisins or sultanas in verjuice or lemon juice overnight to reconstitute. 


Preheat oven to 230˚C. In a bowl, toss the pumpkin, rosemary, 1 tbs of the oil and half the salt, if using. Arrange on a flat, greased oven tray. Bake for 15 mins. Carefully deglaze the pumpkin with the verjuice and continue to cook for an extra 2-3 mins. Remove from the oven and place to the side until required.


In a saucepan, bring the stock to the boil. Once boiling, slowly sprinkle the couscous into the pan. Immediately take off the heat and cover with a lid. Rest to absorb for 5-7 mins.


Once the couscous is cooked, with a fork, stir through 2 tbs of the remaining oil. Transfer to a large bowl and add two-thirds of the parsley, almond flakes and raisins or sultanas. Add the Moroccan vinaigrette. Add the remaining oil and gently mix ingredients together. Add the remaining salt, if using.


Transfer the couscous mixture to a large serving dish and top with the pumpkin. Sprinkle with the remaining parsley, almond flakes and raisins or sultanas to serve. 

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.