Recipes by Barbara Northwood

Roast Pumpkin with Couscous

Nov 15 02:36pm

Serves
Serves 6

Ingredients

1 jap pumpkin
80ml olive oil
1 tsp chilli powder
Sea salt
3 cups couscous, dry
1/2 cup whole almonds
Zest of 1 lemon
1/2 cup sweet chilli sauce
1/3 cup finely chopped parsley
1/3 cup finely chopped chives
Fresh rocket, to garnish
Dressing
1 cup natural yogurt
Juice of 1/2 a lemon
1/4 cup finely chopped mint
1/4 cup finely chopped parsley
Freshly ground black pepper

Method
1 Preheat oven to 180C. To make dressing, place yogurt in a bowl and add juice, mint and parsley, combine well and season with pepper.
2 Slice the pumpkin into wedges, leaving the skin on. Drizzle with oil and sprinkle with chilli. Season and roast for 35 to 40 minutes, until cooked and golden.
3 To make the couscous, follow the packet instructions and then add the almonds, zest, sweet chilli, parsley, chives and season. Combine well.
4 Divide the couscous over 6 plates and place the pumpkin on top. Garnish with rocket and black pepper, and serve dressing on the side.