Bring dinner to the next level with this tasty combination of couscous, Moroccan spices and roast pumpkin.
Serves44
Cook time25 mins25 minutes
Prep time10 mins10 minutes, + resting and overnight soaking time
+ resting and overnight soaking time
Hello, I’m Maggie Beer and you’re in my Barossa kitchen and I want to cook something for you that is so simple, so full of flavour. Couscous with roasted pumpkin, raisins, extra virgin olive oil and the most beautiful Morrocan vinaigrette that we make, and you can get every one of the ingredients you need at Coles. So let’s go.
First of all let’s get the pumpkin into the oven with the rosemary and a little bit of olive oil.
Now spread it out so they don’t poach. Put the into the oven at 230 degrees for 15 minutes.
To cook the couscous I want to use my lovely natural chicken stock. So I’ll bring that to the boil and I’m going to rain in the couscous. Make sure the couscous is all under the stock then quickly put the lid on. Turn off the heat and leave it for 5-7 minutes so the couscous absorbs that stock.
These are the beautiful accompaniments. Raisins, almonds, aarsley and this Moroccan vinaigrette we make here in the Barossa.
All I need to do is deglaze with 2 tbs of verjuice. Then pop it back into the oven for about 3 more minutes.
Whoa, that’s all we need.
Now the couscous. It’s just lovely and fluffy. I want to add olive oil.
So I want the raisins in, I’ve kept some back/ I'll add two thirds of the almonds, two thirds of the parsley. Then I’m going to use 3 tbs of the vinaigrette. Mix all this together and add another tbs of extra virgin olive oil and a little bit of salt
So I’m putting all this in my most Moroccan inspired plate. We have the rest of the pumpkin, the rest of the raisins, the rest of the almonds. And there we have a rather quick but very beautiful meal, so full of flavour and goodness.
The full recipe will be on coles.com.au and you can find all those ingredients at Coles.
Ingredients
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
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Method
Step 1
In a bowl, soak the raisins or sultanas in verjuice or lemon juice overnight to reconstitute.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Prep time10 mins10 minutes, + resting and overnight soaking time
+ resting and overnight soaking time
Ingredients
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
Description
Bring dinner to the next level with this tasty combination of couscous, Moroccan spices and roast pumpkin.
Method
Step 1
In a bowl, soak the raisins or sultanas in verjuice or lemon juice overnight to reconstitute.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
