Roasted Pumpkin Couscos

This Roasted Pumpkin Couscous can be used as side dishes for stews to soak up all of the delicious sauce. Healthy and Tasty indeed!

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Replace 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. 2Heat up vegetable stock in a saucepan and add salt, bring it to a boil
3. 3Pour olive oil onto the dried couscous in a mixing bowl and mix them well( until couscous are well-coated with olive oil)
4. 4Pour 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. 5Remove 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. 6Stir and mix well, taste see if more salt is needed then serve!