Pumpkin Couscous with Date and Pomegranate Chutney
Photography Aaron McLean.
Serves: 4
INGREDIENTS
800 grams buttercup pumpkin
reserved duck fat or olive oil
1 cup quick cook couscous
1 cup chicken stock, boiling
2 tablespoons sesame seeds, toasted
¼ cup roughly chopped coriander
Date chutney
1 tablespoon olive oil
1 small onion, finely chopped
1 clove garlic, crushed
2 teaspoons finely chopped rosemary
½ cup packed, chopped dates
1 apple, grated with skin on
3 tablespoons pomegranate molasses
sea salt and freshly ground pepper
METHOD
Serve with Duck Tagine.
Preheat the oven to 200˚C.
Chutney: Heat the olive oil in a small saucepan and cook the onion, garlic and rosemary with a pinch of salt, until tender. Add the dates, apple and pomegranate molasses, season and cook over a low heat, stirring frequently, for 15-20 minutes until it thickens to a paste.
Couscous: Cut the pumpkin into large bite-sized pieces, discarding the pips but leaving the skin on. Toss to coat in the reserved duck fat or olive oil and place on a baking tray. Season and roast until tender.
Put the couscous in a bowl and season. Pour over the hot stock, stir and cover tightly with plastic wrap. Leave for 10 minutes.
To serve: Fluff the couscous with a fork and toss with the pumpkin. Pile on a platter and scatter with sesame seeds and coriander. Place the chutney in a bowl and serve separately.
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