Chilli and Honey Roast Pumpkin and Red Onion Couscous
A low call sweet and spicy lunch option
Serves 4; Preparation 15 minutes, cooking time 25-30 minutes
- 750g Pumpkin or squash (I use a wedge as it’s less work, but a whole small squash is fine)
- 3 red onions
- 2tbsp honey
- 1tsp dried chili flakes
- 2 tbsp olive oil
- 200g couscous
- 2tbsp lemon juice
- ½ tsp dried mint
- 50g raisins (optional)
- Salt to taste
- Chopping board and sharp knife
- Roasting tin
- Large mixing bowl
- Tea towel
Preheat the oven to 200C.
Remove the skin (and the pips if using a whole squash) from the pumpkin flesh and cut into medium cubes approximately of 1.5cm. Peel the onions and cut each one into 2 chunky wedges (don’t worry if the layers of the wedges split a bit).
Put the squash and the onions into the roasting tray and pour over honey, olive oil and chili flakes. Mix everything well so that all the pieces and coated and then roast in the oven for 25 – 30 minutes until the squash and the onions are soft.
While the vegetables are roasting, put the dry couscous in the mixing bowl and add 320ml of boiling water and the lemon juice and mint. Cover the bowl with a tea towel and leave for 5 to 10 minutes until the couscous has absorbed all the water. When it is all absorbed give the couscous a good mix with a fork to make sure the mint is evenly distributed and to fluff it up a bit.
Once the vegetables are ready add them, along with the raisins if you’re using them, to the couscous and mix everything well before serving.