Recipes

This Thanksgiving dish, can be side, a main vegetarian grain dish or an autumnal salad It's so versatile, Try it today!

Thanksgiving Dish to spice up any turkey!


PREP TIME | COOK TIME | TOTAL TIME

10min 20 min 30 min

THE SHOPPING LIST

  • 1 butternut pumpkin peeled, cut into 4cm chunk
  • 2 medium red onion, halved, cut into wedges
  • generous glug olive oil
  • sprinkle of cumin
  • sprinkle of za'atar
  • sprinkle of aleppo chilli flakes
  • 550g giant couscous
  • 1 chicken stock cube or vegetarian stock
  • 1 cup boiling water
  • 1/4 cup toasted pine nuts
  • half bunch of mint & parsley chopped coarsly
  • generous scattering of pomegranate seeds

HOW TO COOK IT:

  • Preheat oven to 220°C/200°C f Line a baking tray with baking paper
  • Place pumpkin and red onion in a bowl. Add olive oil, cumin, za'atar. Toss to coat
  • Arrange mixture, in a single layer, on a roasting tray
  • Roast for 20 minutes or until pumpkin is golden and tender (use a fork & press)
  • Meanwhile, place couscous in a heatproof bowl
  • Add stock or the stock cube to boiling water & Add
  • Stir to combine. Stand, covered, for 5 minutes or until liquid has absorbed
  • Stir with a fork to separate grains
  • Add pumpkin mixture
  • Add the alepppo chilli flakes
  • add the residual oil left over from the pumpkins
  • add the toasted pine nuts add the chopped the herbs
  • Toss gently to combine
  • garnish with pomegranate seeds

SERVE WITH: Turkey, Chicken, on it's on, hot or cold, serve it with greek yogurt. It's so versatile, enjoy!



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