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Methods
1
Preheat oven to 230C.
2
In a bowl, toss chopped pumpkin, rosemary and salt in 2 Tbspn Extra Vigin Olive oil and place on flat greased oven tray. Bake in preheated oven for 15 minutes. Remove the pumpkin from the oven and deglaze with Verjuice and return to oven to cook for a further 2-3 minutes. Remove from oven and set aside.
3
Place the stock in a saucepan and bring to the boil. Sprinkle the cous cous into boiling stock. Immediately remove from heat and cover with lid. Rest to absorb for 5-7 minutes.
4
Once cous cous is cooked, with a fork, stir through 2 Tbsp of Extra Virgin Olive Oil. Transfer into a large bowl and add 2/3 of parsley, pumpkin, almond flakes and raisins and 3 Tbsp Moroccan Vinaigrette. Add 1 Tbsp Extra Virgin Olive Oil and gently mix all ingredients together. Add salt to taste (optional)
5
Transfer to serving dish and top with remaining parsley, pumpkin, almond flakes and raisins.
1
Preheat oven to 230C.
2
In a bowl, toss chopped pumpkin, rosemary and salt in 2 Tbspn Extra Vigin Olive oil and place on flat greased oven tray. Bake in preheated oven for 15 minutes. Remove the pumpkin from the oven and deglaze with Verjuice and return to oven to cook for a further 2-3 minutes. Remove from oven and set aside.
3
Place the stock in a saucepan and bring to the boil. Sprinkle the cous cous into boiling stock. Immediately remove from heat and cover with lid. Rest to absorb for 5-7 minutes.
4
Once cous cous is cooked, with a fork, stir through 2 Tbsp of Extra Virgin Olive Oil. Transfer into a large bowl and add 2/3 of parsley, pumpkin, almond flakes and raisins and 3 Tbsp Moroccan Vinaigrette. Add 1 Tbsp Extra Virgin Olive Oil and gently mix all ingredients together. Add salt to taste (optional)
5
Transfer to serving dish and top with remaining parsley, pumpkin, almond flakes and raisins.
