Perfumed pumpkin couscous

Perfumed pumpkin couscous

By
From
New Middle Eastern Food
Serves
4
Photographer
Mark Roper

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 or on its own as a vegetarian main course.

Ingredients

Quantity Ingredient
120g couscous
180g butternut pumpkin, peeled and cut into 1 cm dice
1 teaspoon melted butter
sea salt and freshly ground black pepper, to taste
1/2 teaspoon ground cinnamon
20g currants, soaked in water for sprinkling

Method

  1. To prepare the couscous, follow the instructions on the box, or use the quick-cook method opposite.
  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 the 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-flower water to serve.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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