Moroccan pumpkin couscous recipe
- ½ butternut pumpkin, approx. 500g
- 1 red onion
- Canola spray
- 1 cup couscous
- 1 cup chicken stock
- 420g tin chickpeas
- 2 tbsp Moroccan spice
Preheat oven to 200°C.
Chop pumpkin into 1cm square-ish pieces, and onions into largish wedges. Place on baking tray and spray with canola oil until well covered.
Sprinkle seasoning and mix with hands to well cover all the pumpkin and onion.
Bake in oven until well cooked, but not sloppy.
While the vegetables are baking, boil the stock in a small saucepan.
Add cous cous and leave for a few minutes whilst the cous cous absorbs the stock.
Drain and rinse the chickpeas and add to the cous cous. Chop the coriander roughly and add, stir through.
Add the cooked pumpkin and onion for a final stir through.
- I stumbled across the recipe when I was looking for a quick recipe to use up some excess pumpkin while also making an emergency lunch for my hubby to take to work. Not only did it tick both these boxes but it was completely yummy.
- And it doesn’t hurt that it is incredibly cheap to make too!
- This recipe was created by Melissa Klemke for Kidspot, New Zealand'sbest recipe finder.