Roasted Pumpkin Couscous is a delightful dish that combines the sweetness of roasted pumpkin with the nuttiness of couscous. The addition of cranberries and toasted pumpkin seeds adds a burst of flavor and texture to this wholesome meal.
Ingredients: 1 small pumpkin, peeled and diced. 2 cups couscous. 2 1/2 cups vegetable broth. 1/2 cup dried cranberries. 1/2 cup chopped fresh parsley. 1/4 cup toasted pumpkin seeds. 2 tablespoons olive oil. 1 teaspoon ground cumin. 1/2 teaspoon ground cinnamon. Salt and pepper to taste.
Instructions: Start by heating the oven to 400F 200C. Blend the pumpkin into small pieces and add it to a large bowl. Add ground cumin, ground cinnamon, salt, and pepper. Place the seasoned pumpkin on a baking sheet and roast it in a hot oven for 25 to 30 minutes, or until it's soft and slightly caramelized. For even cooking, stir every so often. Set the vegetable broth on high heat in a saucepan while you roast the pumpkin. When it starts to boil, take it off the heat and add the couscous. Put the lid on top and wait 5 minutes. Use a fork to separate the grains in the couscous, then put it in a large bowl to serve. Cook the pumpkin and then add the dried cranberries, chopped fresh parsley, and toasted pumpkin seeds to the couscous. To mix everything, gently toss it all together. If you need to, add more salt and pepper to taste. Warm up the roasted pumpkin couscous and serve it as a side dish or a light main course. Have fun!
Prep Time: 15 minutes
Cook Time: 30 minutes
Karen W