Thanksgiving Dish to spice up any turkey!

PREP TIME | COOK TIME | TOTAL TIME

10min 20 min 30 min

THE SHOPPING LIST

• 750g butternut pumpkin or delissia , peeled, cut into 4cm pieces
• 1 butternut pumpkin peeled, cut into 4cm chunk
• 2 medium red onion, halved, cut into wedges
• generous glug olive oil
• sprinkle of cumin
• sprinkle of za'atar
• sprinkle of aleppo chilli flakes
• 550g giant couscous
• 1 chicken stock cube or vegetarian stock
• 1 cup boiling water
• 1/4 cup toasted pine nuts
• half bunch of mint & parsley chopped coarsly
• generous scattering of pomegranate seeds

HOW TO COOK IT:

• Preheat oven to 220°C/200°C f Line a baking tray with baking paper

• Place pumpkin and red onion in a bowl. Add olive oil, cumin, za'atar. Toss to coat

• Arrange mixture, in a single layer, on a roasting tray

• Roast for 20 minutes or until pumpkin is golden and tender (use a fork & press)

• Meanwhile, place couscous in a heatproof bowl

• Add stock or the stock cube to boiling water & Add

• Stir to combine. Stand, covered, for 5 minutes or until liquid has absorbed

• Stir with a fork to separate grains

• Add pumpkin mixture

• Add the alepppo chilli flakes

• add the residual oil left over from the pumpkins

• add the toasted pine nuts add the chopped the herbs

• Toss gently to combine

• garnish with pomegranate seeds

SERVE WITH: Turkey, Chicken, on it's on, hot or cold, serve it with greek yogurt. It's so versatile, enjoy!

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