Pumpkin couscous

From issue #5.
Photography by Photography by Becky Nunes.


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


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