Pumpkin couscous
Photography Photography by Becky Nunes.
INGREDIENTS
500 grams butternut pumpkin
1 ½ cups instant couscous
½ teaspoon ground cinnamon
¼ cup currants
1 ½ cups very hot chicken stock or water
sea salt & freshly ground pepper
orange-blossom water
METHOD
Peel the pumpkin and cut into 1cm cubes. Pour off all but 2 tablespoons of the duck fat from the fry pan. Add the butternut, season, and sauté until tender. Lift out with a slotted spoon and set aside.
Put the couscous, cinnamon and currants into a bowl. Season and pour over the hot stock or water. Stir well and cover tightly with plastic wrap. Set aside for 10 minutes then gently fluff with a fork. Fold through the pumpkin and diced lemon.
To serve: spoon the couscous onto plates and sprinkle with orange-blossom water
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.