Pumpkin, Raisin and Almond Sweet Couscous

Ingredients

• 600 g pumpkin, peeled and cubed
• 80 g raisins
• 60 g flaked almonds
• 300 g couscous
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 2 tbsp clear honey
• 2 tbsp olive oil
• 2 onion
• 500 ml vegetable stock

Method

1. 1

   Heat the olive oil in a large pan. Finely slice the onions and cook gently for 10 minutes until soft and beginning to caramelise.

2. 2

   Add the cinnamon and ginger, stir for 1 minute, then add the pumpkin, raisins, honey and vegetable stock. Cover and simmer for 20 minutes until the pumpkin is tender.

3. 3

   Meanwhile, toast the flaked almonds in a dry pan until golden. Place the couscous in a bowl, pour over 360ml boiling water, cover and leave for 5 minutes. Fluff with a fork.

4. 4

   Mound the couscous on a large serving plate. Spoon the pumpkin mixture over the top and scatter generously with toasted almonds.