Main course · Moroccan

Pumpkin, Raisin and Almond Sweet Couscous

Name: Pumpkin, Raisin and Almond Sweet Couscous
Total time: 35 min
Yield: 4
Cuisine: Moroccan
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

35 min Serves 4 ~605 kcal/serving ~£4.80 (£1.20/serving) Contains-nutsDairy-freeVegetarian

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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

Nutrition (per serving)

Calories: 605 kcal
Protein: 16.3 g
Carbohydrate: 94.8 g
of which sugars: 30.3 g
Fat: 16 g
of which saturates: 1.9 g
Fibre: 8.2 g
Salt: 0.97 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

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

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