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Roast Pumpkin and Cous Cous

Roast Pumpkin and Cous Cous

Hello! Sorry I haven’t been in touch lately but I am trying to sell my house and am a bit hesitant at making a mess in the kitchen because somebody always wants to have a look when you have just rolled out the scone dough or browned the meat or filled the sink with dishes!!! Anyway, I thought today, too bad!, I will make a mess and cook something tasty for lunch. It’s nice on its own or you could have some for dinner with a nice piece of chicken breast cooked in Tandoori or Tikka paste.

What You Need:

  • 500g pumpkin
  • 1 large onion
  • 1 zucchini
  • 8 cherry tomatoes
  • rosemary
  • thyme
  • flat leaf parsley
  • salt
  • pepper
  • 1 cup cous cous
  • 1 cup boiling water
  • 1/2 cup natural yoghurt
  • 1/2 teaspoon ground cumin
  • garlic

What You Need To Do:

First of all roast the pumpkin, onion and the herbs, except the parlsey, with some olive oil, salt and pepper for about 10 minutes or until the pumpkin is cooked through and starting to brown. The onion should be soft and sweet tasting.

I cooked the zucchini on the barbeque so it would have the nice char grill lines on it and it also adds a smokey favour but you can put it in the oven with the pumpkin if you don’t have a barbeque. Just cut it into thin strips and add some garlic and olive oil before placing it on the char, making sure it is pretty hot before you start. It was about this time that the phone rang and I panicked into a wild clean up but it turned out to be a friend calling, not the estate agent, so I calmed down and continued in my normal sedate-like manner!! Phew!

For the cous cous I cheat and use the easy way! Just add a cup of boiling water to a cup of the dry cous cous and cover with plastic wrap and let it sit until it is all absorbed, usually about 5 or 6 minutes. Add some salt and pepper and fluff with a fork until all the grains are separate.

When you have all the bits cooked just toss them together in a large bowl and season to taste. Add the tomatoes, chopped in half, and tear some parsley leaves from the stalks, no need to chop them!

Mix the cumin powder into the yoghurt and serve drizzled over the top.