Couscous with roast pumpkin, raisins and almonds

This fantastic side dish is the perfect accompaniment to Moroccan tagines and curries. Sprinkled with fresh coriander just before serving it brightens up any table.



1/2 large pumpkin or butternut, seeds and skin removed
olive oil
sea salt and freshly ground black pepper
1 onion, peeled and chopped 2 cloves garlic, crushed
1 1/2 cups chicken or vegetable stock
1 1/2 cups instant couscous
1/2 cup raisins
1/2 cup toasted sliced almonds
1/3 cup chopped fresh coriander

Preheat oven to 200C. Cut pumpkin into 2cm cubed and place in an oven pan. Drizzle with olive oil, season with salt & pepper and toss well. Roast for 30mins, 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 mins, 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 mins to soften. Remove covering and fluff up couscous with a fork. Season well with salt & pepper to taste.
Combine couscous with raisins, toasted almonds, coriander and hot pumpkin and toss well to serve.

Serves 6