Pumpkin and pistachio couscous with grilled haloumi
May 31, 1975 2:00pm- 20 mins preparation
- 30 mins cooking
- Serves 4
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Ingredients
Pumpkin and pistachio couscous with grilled haloumi
- 1 cup (250ml) vegetable stock
- 2/3 cup (160ml) water
- 1 tablespoon finely grated lemon rind
- 1/3 cup (80ml) lemon juice
- 60 gram butter
- 1 1/2 cup (300g) couscous
- 1 tablespoon olive oil
- 1 (170g) medium red onion, chopped finely
- 1 clove garlic, crushed
- 2 teaspoon sweet smoked paprika
- 1 teaspoon each ground turmeric and cumin
- 1/2 teaspoon cayenne pepper
- 1/2 cup (70g) roasted unsalted shelled pistachios
- 1/4 cup (50g) finely chopped preserved lemon rind
- 1/4 cup each finely chopped fresh flat-leaf parsley and mint
- 600 gram pumpkin, sliced thinly
- 180 gram haloumi cheese
Method
Pumpkin and pistachio couscous with grilled haloumi
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1Bring stock, the water, rind, juice and butter to the boil in medium saucepan.
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2Combine couscous and hot stock mixture in large heatproof bowl, cover and stand about 5 minutes or until liquid is absorbed, fluffing with fork occasionally.
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3Meanwhile, heat oil in medium frying pan and cook onion, garlic and spices, stirring, until onion softens.
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4Stir onion mixture, nuts, preserved lemon and herbs into couscous, cover to keep warm.
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5Cook pumpkin on heated oiled grill plate (or grill or barbecue) about 10 minutes or until tender.
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6Slice cheese lengthways into four pieces, cut each piece into triangles. Cook cheese on same grill plate (or grill or barbecue) until browned both sides.
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7Serve couscous topped with pumpkin and cheese, and sprinkled with more coarsely chopped parsley.
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