Cuscús con calabaza asada

Ingredientes

• 2 Cup Instant Couscous
• 2 Cup Vegetable Stock( salt-reduced)
• 200 g Diced Pumpkin( 1x1cm cubes)
• 3 Tbsp Olive Oil (Note1)
• 1 Tbsp Lemon Juice
• 1/2 tsp Salt
• 1 tsp Cajun spice
• 1 tsp Dried Mixed Herbs
• 16 g Finely chopped Parsley
• 3 Tbsp slivered almonds
• 1/3 Cup Sultanas
• 1/2 tsp Ground Black Pepper

Preparación

1. 1

   Replace diced pumpkin into a bowl, coated with olive oil, Cajun spice, mixed herbs, transfer them onto a baking tray. Baking in the oven at 180°C for 10 minutes until the pumpkin cubes are cooked.

2. 2

   Heat up vegetable stock in a saucepan and add salt, bring it to a boil

3. 3

   Pour olive oil onto the dried couscous in a mixing bowl and mix them well( until couscous are well-coated with olive oil)

4. 4

   Pour hot vegetable stock( the ratio of liquid to couscous is 1:1) into the couscous, cover with cling wrap, and set aside for 5 minutes.

5. 5

   Remove the cling wrap and use a fork to fluff up the couscous. Add roasted pumpkin, chopped parsley, slivered almonds, lemon juice, and ground black pepper to the couscous.’

6. 6

   Stir and mix well, taste see if more salt is needed then serve!