I served this at our Christmas party and then made it again today to take to a friend’s Boxing Day party, it seemed to be well received so I thought I’d share it here.
1kg butternut pumpkin
3 cups couscous
3 cups chicken stock (I make mine from Massel cubes and make it less than full strength – 1 cube for the 3 cups instead of 1 cube for 2 cups)
2 red onions diced
1 red capsicum diced
150g snow peas sliced
1. Cut the pumpkin into bite sized pieces and spread on a tray lined with baking paper. Drizzle with olive oil and lightly sprinkle with garlic, paprika and nutmeg. Season to taste with salt and pepper. Bake at 220°C until tender. Allow to cool.
2. Add boiling stock to couscous in a large bowl and stand for 5 minutes.
3. Meanwhile briefly stir fry onions, capsicum and snow peas in a little olive oil, they should still be slightly crunchy.
4. Fluff couscous with a fork then toss with the vegetables. Serve warm or at room temperature.