Pasta, Noodles and Rice Recipes - Pumpkin and Couscous Pilaf Recipe

Ingredients

Serve 2-4

• 150 g/5 oz couscous

• 200 ml/7 fl oz water

• 1/2 teaspoon saffron threads

• 250 ml/8 fl oz Vegetable Stock

• 4 tablespoons olive oil

• 1 onion, finely chopped

• 400 g/13 oz pumpkin, diced

• long strip of lemon rind

• 1 cinnamon stick

• 2 bay leaves

• 125 g/4 oz flaked almonds

• salt and pepper mint or dill, to garnish

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Method:

1. Put the couscous into a bowl. Pour over the measured water and leave to soak for 15 minutes. Add the saffron to the stock and set aside to soak.

2. Heat 3 tablespoons of the oil in a saucepan, add the onion and fry until translucent. Add the pumpkin and fry until the onion and pumpkin are lightly colored.

3. Drain the couscous and add to the pan with the saffron stock, lemon rind, cinnamon, bay leaves, and salt and pepper.

4. Bring to the boil, then simmer very gently, uncovered, for about 15 minutes until most of the liquid has been absorbed.

5. Meanwhile, heat the remaining oil in a heavy-based frying pan, add the almonds and cook, stirring frequently, until evenly browned.

6. Remove the cinnamon, bay leaves and lemon rind from the pilaf, if liked, then fork in the almonds. Garnish with mint or dill, and serve.