Roasted Middle Eastern Pumpkin With Couscous & Sumac Sour Cream Dressing
Ingredients
to make the pumpkin couscous
- 750g Kent pumpkin, cut into 2cm thick wedges
- 1 medium red onion, peeled, cut into wedges
- 1 Tbsp olive oil
- 3 tsp Moroccan seasoning
- 1 cup couscous
- 1 chicken or vegetable stock cube
- 1 cup boiling water
- 300g can chickpeas, rinsed & drained
- 1/4 cup currants
- 1/4 cup slivered almonds, toasted
- handful fresh coriander leaves, roughly chopped
- 1/2 pomegranate, seeds removed
to make the sumac dressing
- 1/3 cup Bulla Sour Cream
- 1 clove of garlic, finely chopped
- 1 Tbsp fresh mint leaves, finely chopped
- juice of half a lemon
- 1/2 tsp sumac
- salt & black pepper, to taste
to serve
- either as a vegetarian meal or with sumac seasoned, grilled lamb cutlets
Cooking Directions
- Combine all dressing ingredients in a small bowl, stir well until combined.
- Preheat oven to 220°C (200°C fan-forced). Line a baking tray with baking paper. Place pumpkin and onion in a bowl. Add oil and seasoning and toss to coat. Arrange mixture, in a single layer, on prepared tray. Bake for 20 minutes or until pumpkin is golden and tender.
- Meanwhile, place couscous in a heatproof bowl. Add crumbled stock cube and boiling water. Stir to combine, cover and let stand, for 5 minutes or until liquid has absorbed. Stir with a fork to separate grains. Add chickpeas, currants, almonds and coriander. Toss gently to combine.
- Spoon couscous onto a serving platter, top with pumpkin and onion and dress with sumac dressing and a generous sprinkling of pomegranate seeds.
Ingredients
to make the pumpkin couscous
- 750g Kent pumpkin, cut into 2cm thick wedges
- 1 medium red onion, peeled, cut into wedges
- 1 Tbsp olive oil
- 3 tsp Moroccan seasoning
- 1 cup couscous
- 1 chicken or vegetable stock cube
- 1 cup boiling water
- 300g can chickpeas, rinsed & drained
- 1/4 cup currants
- 1/4 cup slivered almonds, toasted
- handful fresh coriander leaves, roughly chopped
- 1/2 pomegranate, seeds removed
to make the sumac dressing
- 1/3 cup Bulla Sour Cream
- 1 clove of garlic, finely chopped
- 1 Tbsp fresh mint leaves, finely chopped
- juice of half a lemon
- 1/2 tsp sumac
- salt & black pepper, to taste
to serve
- either as a vegetarian meal or with sumac seasoned, grilled lamb cutlets