Recipe

Roasted pumpkin and rocket couscous

Jun 30, 1976 2:00pm
  • 15 mins preparation
  • 20 mins cooking
  • Serves 4
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Ingredients

Roasted pumpkin and rocket couscous
  • 500 gram pumpkin, chopped coarsely
  • 1 cup (200g) couscous
  • 1/4 cup (40g) roasted pine nuts
  • 100 gram baby rocket leaves

Method

Roasted pumpkin and rocket couscous
  • 1
    Preheat oven to 240°C/475°F.
  • 2
    Place pumpkin, in single layer, on oven tray; spray with oil. Roast, uncovered, about 20 minutes or until tender.
  • 3
    Combine couscous with 1 cup boiling water in large heatproof bowl; cover, stand about 5 minutes or until liquid is absorbed, fluffing with fork occasionally.
  • 4
    Stir pumpkin, pine nuts and rocket into couscous.

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