Pumpkin Couscous Recipes

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Cut pumpkin into small manageable pieces and cut off pith and seeds.
• Place cut pumpkin skin side up in a large roasting pan. Add 1/4 inch of water and bake uncovered for 1 hour or until tender. Remove from oven and allow pumpkin to cool.
• When cooled, cut away skin and mash or puree. Use in any recipe that calls for canned pureed pumpkin.

Steps:

• Preheat oven to 200c. Line a baking tray with non-stick baking paper.
• Combine the pumpkin with the oil and spices in a large bowl; season with salt and pepper.
• Place the pumpkin in a single layer on the prepared baking tray and cook in the oven for 30 minutes or until tender and golden brown. Turn occasionally.
• Meanwhile, cook the broad beans in a saucepan of boiling salted water for 5 minutes or until tender. Refresh under cold running water: peel (discard the skins) then set aside.
• Bring the stock to the boil, remove from the heat and add the couscous. Cover and set aside for 5 minutes or until all the liquid is absorbed. Fluff up with a fork.
• In a large bowl, combine the couscous, pumpkin, broad beans, chickpeas, pine nuts, lemon juice and coriander leaves tossing gently to combine.
• Taste and season. Serve with the yogurt if desired.

Steps:

• Heat a tablespoon of the oil in a heavy three-quart saucepan. Add the onion and garlic and saute over medium heat until lightly browned. Stir in the raisins, cinnamon, cumin and orange peel.
• Add the pumpkin, chickpeas and a cup of the stock. Cover and cook over very low heat until the pumpkin is tender, about 20 minutes. Add a little additional stock, if necessary, to keep the pumpkin moist. When the pumpkin is tender, remove it from the heat and season it with the cayenne pepper and salt. Add all but one and a fourth cups of the stock. The stew should be almost soupy.
• Bring the remaining one and a fourth cups of stock to a simmer in a small saucepan. Pour it into a bowl. Add the remaining tablespoon of olive oil and stir in the couscous. Cover and set it aside for five to eight minutes, until the couscous is tender and fluffy. Season it to taste with salt.
• To serve, spread the couscous on a serving dish. Reheat the pumpkin stew and spoon it, draining it well, into the center of the couscous. Sprinkle with coriander.
• Pour the liquid from the pumpkin into another serving bowl or sauce dish and serve it alongside the couscous with pumpkin stew to be used to moisten the couscous.

Steps:

• Soak couscous in water to cover 10 minutes, then drain. Steam couscous in a steamer (lined with cheesecloth if holes are large) set over 1 inch simmering water, tightly covered, 20 minutes. Transfer couscous to a bowl and fluff with a fork. Pour 1 cup water over couscous and season with salt. Let stand, uncovered, 10 minutes.
• While couscous stands, toast pumpkin and fennel seeds in oil in a skillet over moderate heat, stirring constantly, until pumpkin seeds are puffed and beginning to pop, 4 to 5 minutes. Season with salt.
• Return couscous to steamer and steam, tightly covered, 20 minutes more. Transfer couscous to bowl and toss with pumpkin and fennel seeds.