Couscous with pumpkin and apricots6 comments Apr 24th, 2010 | By Tobias | Category: Recipes, Side Dishes, Starters
I love using couscous lately. It is versatile and easy to prepare. One can mix it with all sorts of ingredients, not necessarily only with parsley and mint for tabbouleh. I found a nice pumpkin in the market, which I decided to use. It gives a great flavour once baked and mixes well with fruit, like dried apricot.
Preparation time: 30 minutes
- 1 small pumpkin
- a few dried apricots
- juice and zest of a lemon
- a cup of couscous
- 2 cups of vegetable stock
- 2 onions
- a hand full of parsley, chopped
- 2 ts of mint, chopped
- 1 ts of ground cinnamon
- a bit of saffron
- salt an pepper
- some olive oil
Peel and cube the pumpkin. Make sure that the cubes are not too small. Rub the cubes with some olive oil, season them with salt and pepper and put them on a baking tray. Bake them for 20 minutes at 220 degrees in the oven. The pumpkin should still have a bite when you take it out of the oven.
Put the apricots into a bowl and soak them in hot water. When the pumpkin is done, remove from the water and cut into small cubes.
Slice the onions and fry them with some oil until they are brown.
Put the couscous into a bowl, season with the cinnamon and the saffron. Mix with the boiling soup, cover it and let it sit for 5 minutes.
Chop the parsley and the mint and put aside.
Remove the pumpkin cubes from the oven and put with the couscous. Add the mint, parsley, onions, and the apricots and mix well. Season with the lemon juice and zest, as well as with some olive oil, salt and pepper.