This cous cous dish is perfectly simple, tastes great and can be served warm or cold. It is lovely on its own or great with salmon, chicken or lamb.
500g pumpkin, cubed
Dried spices (we like to use a mix of cummin, smoked paprika, cinnamon and chilli)
1 cup of cous cous
1/2 cup dried cranberries or craisins (roughly chopped)
1/4 cup toasted pine nuts
1/2 cup flat leaf parsley (chopped)
1/2 cup feta, crumbled
Juice of 1/2 a lemon
Hot chicken stock (chicken or vegetable works best)
Pre-heat oven to 180 degrees and roast pumpkin cubes, sprinkled with spices and a dash of olive oil until cooked through. Add cous cous to a metal bowl, top with boiling hot stock and add a dash of olive oil, covering approximately 1 inch above the cous cous. Cover with cling film for about 3-5 minutes until all of the stock is absorbed. Remove cling film and fork through the cous cous so it is light and fluffy. Add the roasted pumpkin, chopped cranberries, pine nuts, parsley, feta, lemon juice and olive oil and stir until combined. Season with salt and pepper and serve. Enjoy!