This is a beautiful exotic tasting couscous recipe that has a lovely mixture of herbs and spices. Normally I would make a couscous dish as a side or for lunch but Jerome and I love to make this as a main meal for dinner. The combination of the spices, cashews and roasted pumpkin adds a delicious flavour to the couscous that you will love... It is definitely the best couscous I have ever eaten. I used this recipe previously as a stuffed pumpkin dish... it looked amazing! So, if you are looking for a delicious and easy meal to make, try this! I hope you love it as much as we do :)
400g butternut pumpkin
1 tablespoon olive oil plus more for baking
1 red onion, thinly sliced
2 garlic cloves, minced
1 teaspoon cumin
1/2 teaspoon dried coriander
1/4 teaspoon cinnamon
salt and pepper
1 cup dried couscous
1 cup raw cashews
1/2 cup raisins
2 tablespoons lemon juice
1 handful fresh coriander leaves, roughly chopped
lemon wedges to serve
- Preheat oven to 200 degrees Celsius and line a tray with baking paper.
- Chop and dice the butternut pumpkin into 2cm cubes.
- Place the diced pumpkin onto the baking tray and drizzle with a little bit of olive oil. Season with salt and pepper. Bake for 35 to 40 minutes until lightly browned.
- Cook couscous according to package instructions. Set it aside.
- In a fry pan on high heat, add the 1 tablespoon of olive oil or spray the pan with oil.
- Add the onion to the fry pan and sauté until transparent.
- Add the garlic and sauté until fragrant.
- Add the cumin, dried coriander, cinnamon, roasted pumpkin and cashews. Sauté for a couple of minutes until heated through while softly breaking the pumpkin up with your spatula.
- Add in the cooked couscous, raisins, lemon juice and season with salt and pepper.
- Sauté for another minute or so until heated through and the spices have been evenly distributed.
- Take the fry pan off the heat and throw in the coriander leaves. Toss to combine.
- Serve immediately with lemon wedges.
- When preparing your couscous according to package instructions, try adding vegetable stock instead of water to add a little bit more flavour. Just make sure to adjust how much salt you are adding to the recipe later on.