1/2 butternut pumpkin (so about 500grams nett)
1 red onion
1 cup cous cous
1 cup chicken stock or powdered stock in 1 cup water
420gr tin of chickpeas
2 tb morroccan spice or use my recipe for it here - you may already have the ingredients:
Preheat oven to 200 deg c
Chop pumpkin into 1cm square-ish pieces, and onions into largish wedges. Place on baking tray and spray with canola oil until well covered.
Sprinkle seasoning and mix with hands to well cover all pumpkin and onion
Bake in oven until cooked, but not sloppy.
boil your stock in a microwave proof bowl. (about 2.5 mins on high). Add cous cous and leave for a few minutes whilst the cous cous absorbs the stock. Drain and rinse the chickpeas and add to the cous cous. Chop the coriander (cilantro) (I just cut mine with scissors!) roughly and add, stir through.
Finally add the cooked pumpkin and onion for a final stir through.
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