Perfumed pumpkin couscous

Perfumed pumpkin couscous

By
From
Arabesque
Photographer
William Meppem

This is an oven-baked couscous dish with a surprise hidden layer of sweetly spiced pumpkin. It is good served with rich braises or stews.

Ingredients

Quantity Ingredient
120g couscous
180g butternut pumpkin, peeled and cut into 1 cm dice
1 teaspoon melted butter
salt and pepper, to taste
1/4 teaspoon cinnamon
20g currants, soaked in water for 10 minutes
1 tablespoon water
1/2 tablespoon butter
orange-blossom water, for sprinkling

Method

  1. Prepare the couscous according to the instructions on the box.
  2. Steam the pumpkin for 5 minutes and then drain well. Brush a 16 cm x 26 cm baking dish with the melted butter and line the bottom with the pumpkin. Season lightly with salt, pepper and cinnamon.
  3. Sprinkle the currants over the pumpkin and then cover them with a layer of couscous. Lightly pack down and smooth the surface. Again, season lightly with salt and pepper. Drizzle a tablespoon of cold water around the edge of dish and dot a few knobs of butter over the top of the couscous. Cover with foil and bake in preheated 200°C oven for 15–20 minutes. Remove and sprinkle with orange-blossom water to serve.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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