Pumpkin couscous

From issue #5.
Photography by 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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