Perfumed Pumpkin Couscous
Ingredients:
120g couscous
180g butternut pumpkin, peeled and cut into 1 cm dice
1 teaspoon olive oil or butter
sea salt and freshly ground black pepper to taste
1/2 teaspoon ground cinnamon
20g currants, soake din water for 10 minutes
1/2 tablespoon olive oil or butter
orange-flower water for sprinkling
Method:
1) Cook the couscous according to manufacturers instructions.
2) Steam the pumpkin for 5 minutes and drain well.
3) Brush a 16cm x 26cm baking dish with the oil or melted butter and line the bottom with the pumpkin.
4) Season lightly with the salt, pepper and cinnamon.
5) Sprinkle the currants over the pumpkin and then cover with couscous. Lightly pack down and smooth the surface.
6) Drizzle a tablespoon of cold water around the edges of the dish, and drizzle a small dash of oil (or add a couple of small knobs of butter) over the top of the couscous.
7) Cover with foil and bake in a preheated oven 200C (Gas Mark 6) for 15 - 20 minutes.
8) Remove and sprinkle with orange-flower water to serve.
Quinoa may be used as an alternative.
Recipe from: Malouf (2011) New Middle Eastern Food
