Pumpkin Couscous with Date and Pomegranate Chutney

From issue #31. September, 2015
Photography by Aaron McLean.
Pumpkin Couscous with Date and Pomegranate Chutney

Serves: 4


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


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.