WINTER PUMPKIN PARADISE

Giant couscous is fast becoming the trendy new kid on the block in fusion cooking. Here, its uniquely nutty flavour blends stylishly with caramelised baby onions and pumpkin, tahini, and honey. Cosy veggie luxury!

WINTER PUMPKIN PARADISE

with giant couscous, pistachios & tahini dressing

4.9

Hands on Time: 20 - 30 minutes

Overall Time: 45 - 55 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
Photo of WINTER PUMPKIN     PARADISE
  1. PERKY PUMPKIN & Baby Onions

    Preheat the oven to 200°C. Spread out the pumpkin pieces and the halved Baby Onions on a roasting tray. Coat in oil, season, and turn the baby onions cut-side down. Roast in the hot oven for 30-35 minutes until cooked through and crisping up. Place the drained Lentils on a separate roasting tray. Coat in oil, season, and spread out in a single layer. When the pumpkin and onions are halfway, give them a shift and return to the oven. Place the tray of lentils in the oven above the pumpkin and roast for 15-20 minutes until nice and crispy.

  2. GIANT GOODNESS

    Rinse the Giant Couscous. Place in a pot with 250ml of salted water and bring to the boil. Once boiling, reduce the heat. Allow to simmer for 10-15 minutes, stirring occasionally as the water is absorbed. Only add more water if required during the cooking process. On completion, the couscous should be al dente. Drain if necessary and season to taste.

  3. TOAST THE PISTACHIOS

    Place the pistachios in a pan over a medium heat. Toast for 3-5 minutes until they begin to turn light brown. Remove from the pan on completion and set aside to cool.

  4. TANTALISING Tahini

    In a bowl, combine the Tahini with the Honey to taste. If the honey is too hard to mix, pop it in the microwave for 5-10 seconds before combining with the tahini. Stir in lukewarm water in 5ml increments until drizzling consistency. Season to taste and set aside for serving.

  5. ALMOST THERE

    When the couscous is cooked, toss through a drizzle of oil and three quarters of the sliced mint.

  6. TUCK IN

    Make a bed of minty couscous. Cover with the caramelised roast veggies, crispy Lentils, and Julienne Beetroot. Scatter over the Radish rounds, toasted pistachios, and remaining Fresh Mint. Add a drizzle of Tahini dressing and finish off with a hearty dollop of Hummus and a crumble of drained feta. Scrumptious, Chef!

  1. PERKY PUMPKIN & Baby Onions

    Preheat the oven to 200°C. Spread out the pumpkin pieces and the halved Baby Onions on a roasting tray. Coat in oil, season, and turn the baby onions cut-side down. Roast in the hot oven for 30-35 minutes until cooked through and crisping up. Place the drained Lentils on a separate roasting tray. Coat in oil, season, and spread out in a single layer. When the pumpkin and onions are halfway, give them a shift and return to the oven. Place the tray of lentils in the oven above the pumpkin and roast for 15-20 minutes until nice and crispy.

  2. GIANT GOODNESS

    Rinse the Giant Couscous. Place in a pot with 450ml of salted water and bring to the boil. Once boiling, reduce the heat. Allow to simmer for 10-15 minutes, stirring occasionally as the water is absorbed. Only add more water if required during the cooking process. On completion, the couscous should be al dente. Drain if necessary and season to taste.

  3. TOAST THE PISTACHIOS

    Place the pistachios in a pan over a medium heat. Toast for 3-5 minutes until they begin to turn light brown. Remove from the pan on completion and set aside to cool.

  4. TANTALISING Tahini

    In a bowl, combine the Tahini with the Honey to taste. If the honey is too hard to mix, pop it in the microwave for 5-10 seconds before combining with the tahini. Stir in lukewarm water in 5ml increments until drizzling consistency. Season to taste and set aside for serving.

  5. ALMOST THERE

    When the couscous is cooked, toss through a drizzle of oil and three quarters of the sliced mint.

  6. TUCK IN

    Make a bed of minty couscous. Cover with the caramelised roast veggies, crispy Lentils, and Julienne Beetroot. Scatter over the Radish rounds, toasted pistachios, and remaining Fresh Mint. Add a drizzle of Tahini dressing and finish off with a hearty dollop of Hummus and a crumble of drained feta. Scrumptious, Chef!

  1. PERKY PUMPKIN & Baby Onions

    Preheat the oven to 200°C. Spread out the pumpkin pieces and the halved Baby Onions on a roasting tray. Coat in oil, season, and turn the baby onions cut-side down. Roast in the hot oven for 30-35 minutes until cooked through and crisping up. Place the drained Lentils on a separate roasting tray. Coat in oil, season, and spread out in a single layer. When the pumpkin and onions are halfway, give them a shift and return to the oven. Place the tray of lentils in the oven above the pumpkin and roast for 15-20 minutes until nice and crispy.

  2. GIANT GOODNESS

    Rinse the Giant Couscous. Place in a pot with 450ml of salted water and bring to the boil. Once boiling, reduce the heat. Allow to simmer for 10-15 minutes, stirring occasionally as the water is absorbed. Only add more water if required during the cooking process. On completion, the couscous should be al dente. Drain if necessary and season to taste.

  3. TOAST THE PISTACHIOS

    Place the pistachios in a pan over a medium heat. Toast for 3-5 minutes until they begin to turn light brown. Remove from the pan on completion and set aside to cool.

  4. TANTALISING Tahini

    In a bowl, combine the Tahini with the Honey to taste. If the honey is too hard to mix, pop it in the microwave for 5-10 seconds before combining with the tahini. Stir in lukewarm water in 5ml increments until drizzling consistency. Season to taste and set aside for serving.

  5. ALMOST THERE

    When the couscous is cooked, toss through a drizzle of oil and three quarters of the sliced mint.

  6. TUCK IN

    Make a bed of minty couscous. Cover with the caramelised roast veggies, crispy Lentils, and Julienne Beetroot. Scatter over the Radish rounds, toasted pistachios, and remaining Fresh Mint. Add a drizzle of Tahini dressing and finish off with a hearty dollop of Hummus and a crumble of drained feta. Scrumptious, Chef!

  1. PERKY PUMPKIN & Baby Onions

    Preheat the oven to 200°C. Spread out the pumpkin pieces and the halved Baby Onions on a roasting tray. Coat in oil, season, and turn the baby onions cut-side down. Roast in the hot oven for 35-40 minutes until cooked through and crisping up. Place the drained Lentils on a separate roasting tray. Coat in oil, season, and spread out in a single layer. When the pumpkin and onions are halfway, give them a shift and return to the oven. Place the tray of lentils in the oven above the pumpkin and roast for 15-20 minutes until nice and crispy.

  2. GIANT GOODNESS

    Rinse the Giant Couscous. Place in a pot with 900ml of salted water and bring to the boil. Once boiling, reduce the heat. Allow to simmer for 10-15 minutes, stirring occasionally as the water is absorbed. Only add more water if required during the cooking process. On completion, the couscous should be al dente. Drain if necessary and season to taste.

  3. TOAST THE PISTACHIOS

    Place the pistachios in a pan over a medium heat. Toast for 3-5 minutes until they begin to turn light brown. Remove from the pan on completion and set aside to cool.

  4. TANTALISING Tahini

    In a bowl, combine the Tahini with the Honey to taste. If the honey is too hard to mix, pop it in the microwave for 5-10 seconds before combining with the tahini. Stir in lukewarm water in 5ml increments until drizzling consistency. Season to taste and set aside for serving.

  5. ALMOST THERE

    When the couscous is cooked, toss through a drizzle of oil and three quarters of the sliced mint.

  6. TUCK IN

    Make a bed of minty couscous. Cover with the caramelised roast veggies, crispy Lentils, and Julienne Beetroot. Scatter over the Radish rounds, toasted pistachios, and remaining Fresh Mint. Add a drizzle of Tahini dressing and finish off with a hearty dollop of Hummus and a crumble of drained feta. Scrumptious, Chef!

Frequently Asked Questions

What is the preparation time for WINTER PUMPKIN PARADISE?

The preparation time for WINTER PUMPKIN PARADISE with giant couscous, pistachios & tahini dressing is between 20 and 30 minutes.

What is the total time required to make WINTER PUMPKIN PARADISE with giant couscous, pistachios & tahini dressing?

The total time required to make WINTER PUMPKIN PARADISE with giant couscous, pistachios & tahini dressing is between 45 and 55 minutes.

How many servings does WINTER PUMPKIN PARADISE provide?

4 servings

What are the main ingredients in WINTER PUMPKIN PARADISE?

Baby Onions, Danish Feta, Fresh Mint, Giant Couscous, Honey, Hummus, Julienne Beetroot, Lentils, Pistachio Nuts, Pumpkin Chunks, Radish, Tahini

What is the nutritional information of WINTER PUMPKIN PARADISE?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare WINTER PUMPKIN PARADISE?

PERKY PUMPKIN & BABY ONIONS: Preheat the oven to 200°C. Spread out the pumpkin pieces and the halved baby onions on a roasting tray. Coat in oil, season, and turn the baby onions cut-side down. Roast in the hot oven for 30-35 minutes until cooked through and crisping up. Place the drained lentils on a separate roasting tray. Coat in oil, season, and spread out in a single layer. When the pumpkin and onions are halfway, give them a shift and return to the oven. Place the tray of lentils in the oven above the pumpkin and roast for 15-20 minutes until nice and crispy. TOAST THE PISTACHIOS: Place the pistachios in a pan over a medium heat. Toast for 3-5 minutes until they begin to turn light brown. Remove from the pan on completion and set aside to cool. ALMOST THERE: When the couscous is cooked, toss through a drizzle of oil and three quarters of the sliced mint. TUCK IN: Make a bed of minty couscous. Cover with the caramelised roast veggies, crispy lentils, and julienne beetroot. Scatter over the radish rounds, toasted pistachios, and remaining fresh mint. Add a drizzle of tahini dressing and finish off with a hearty dollop of hummus and a crumble of drained feta. Scrumptious, Chef! GIANT GOODNESS: Rinse the giant couscous. Place in a pot with 450ml of salted water and bring to the boil. Once boiling, reduce the heat. Allow to simmer for 10-15 minutes, stirring occasionally as the water is absorbed. Only add more water if required during the cooking process. On completion, the couscous should be al dente. Drain if necessary and season to taste. TANTALISING TAHINI: In a bowl, combine the tahini with the honey to taste. If the honey is too hard to mix, pop it in the microwave for 5-10 seconds before combining with the tahini. Stir in lukewarm water in 5ml increments until drizzling consistency. Season to taste and set aside for serving.

What should be prepared from my kitchen to make WINTER PUMPKIN PARADISE?

Baby Onions, Danish Feta, Fresh Mint, Giant Couscous, Honey, Hummus, Julienne Beetroot, Lentils, Pistachio Nuts, Pumpkin Chunks, Radish, Tahini

How many calories does WINTER PUMPKIN PARADISE have?

calories

How much fat content does WINTER PUMPKIN PARADISE have?

grams

Woolies Products in this dish

Photo of Peeled Baby Onions 500 g

Peeled Baby Onions 500 G

Photo of Fresh Mint 80 g

Fresh Mint 80 G

Photo of Split Red Lentils 500 g

Split Red Lentils 500 G

Photo of Organic Lentils in Tomato Brine 400 g

Organic Lentils In Tomato Brine 400 G

Photo of Fresh Mint 20 g

Fresh Mint 20 G

Photo of Lentils 400 g

Lentils 400 G

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