Pumpkin Couscous with Date and Pomegranate Chutney

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.