Pumpkin couscous
Photography Photography by Becky Nunes.
INGREDIENTS
500 grams butternut pumpkin
1 ½ cups instant couscous
½ teaspoon ground cinnamon
¼ cup currants
1 ½ cups very hot chicken stock or water
sea salt & freshly ground pepper
orange-blossom water
METHOD
Peel the pumpkin and cut into 1cm cubes. Pour off all but 2 tablespoons of the duck fat from the fry pan. Add the butternut, season, and sauté until tender. Lift out with a slotted spoon and set aside.
Put the couscous, cinnamon and currants into a bowl. Season and pour over the hot stock or water. Stir well and cover tightly with plastic wrap. Set aside for 10 minutes then gently fluff with a fork. Fold through the pumpkin and diced lemon.
To serve: spoon the couscous onto plates and sprinkle with orange-blossom water
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126
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