Pumpkin & Couscous Pilaf - Recipe 5

PUMPKIN & COUSCOUS PILAF

Serves 4
Prep time: 10 min
Cooking time: 20 min

1 1/4 cups couscous
3/4 cup water
1/2 teaspoon saffron threads
1 cup vegetable stock
5 tablespoons olive oil
1 onion, finely chopped
3/4 pound fresh pumpkin flesh, diced
long strip of lemon zest
1 cinnamon stick
2 bay leaves
1 cup flaked almonds
salt & pepper
mint or dill springs, to garnish

1. Put the couscous into a bowl. Pour the water over it and leave to soak or 15 minutes. Add the saffron to the stock and set it aside to infuse.

2. Heat 3 1/2 tablespoons of the oil in a saucepan. Add the onion and fry until translucent, then add pumpkin and fry until the onion and pumpkin are lightly colored.

3. Drain the couscous and add to the pan with the saffron liquid, lemon rind, cinnamon, bay leaves and salt & pepper. Bring to a boil, then simmer very gently uncovered, until most of the liquid has evaporated.

4. Meanwhile, heat the remaining oil in a heavy-based frying pan, add the almonds and cook, stirring frequently, until evenly browned.

5. Remove the cinnamon, bay leaves and lemon rind from the pilaf, if desired, then gently stir in the almonds. Garnish with mint or dill and serve.