I made this couscous dish for Deon’s birthday dinner which comes from a recipe book called “Made in Morocco” by food writer Julie le Clerc and photographer John Bougen. It is a beautiful book which takes you on a journey to Morocco, one of the world’s most beautiful locations.
½ large pumpkin or butternut, seeds and skin removed
Sea salt and freshly gound black pepper
1 onion, peeled and chopped
2 cloves garlic, crushed
1½ cups chicken or vegetable stock
1½ cups instant couscous
½ cup raisins
½ cup toasted sliced almonds
⅓ cup chopped, fresh coriander
Preheat oven to 200⁰C. Cut pumpkin into 2 cm cubes and place in an oven pan. Drizzle with a little olive oil, season with salt and pepper and toss well. Roast for 30 minutes, tossing once during cooking, until pumpkin is tender and golden brown.
Meanwhile, heat 2 – 3 tablespoons olive oil in a large saucepan and cook onion and garlic over a moderate heat for 5 – 10 minutes, until softened but not coloured. Add stock and bring to the boil.
Stir in couscous, then remove pan from the heat, cover and leave to steam for 10 minutes to soften. Remove covering and fluff up couscous with a fork. Season well with salt and pepper to taste.
Combine couscous with raisins, toasted almonds, coriander and hot pumpkin and toss well to serve.
Serves 6. Julie le Clerc says that it is a great vegetarian meal or accompaniment to a main course and it could even be served cold as a salad.