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
WINTER PUMPKIN PARADISE
with giant couscous, pistachios & tahini dressing
Hands on Time: 20 - 30 minutes
Overall Time: 45 - 55 minutes
Ingredients:
- Baby Onions
- Danish Feta
- Fresh Mint
- Giant Couscous
- Honey
- Hummus
- Julienne Beetroot
- Lentils
- Pistachio Nuts
- Pumpkin Chunks
- Radish
- Tahini
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
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.
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.
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.
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.
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!
Pumpkin Chunks - 250g
Baby Onions - 2
Lentils - 60g
Giant Couscous - 75ml
Pistachio Nuts - 10g
Tahini - 15ml
Honey - 10ml
Fresh Mint - 3g
Julienne Beetroot - 75g
Radish - 20g
Danish Feta - 40g
Hummus - 40ml
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.
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.
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.
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.
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!
Pumpkin Chunks - 500g
Baby Onions - 4
Lentils - 120g
Giant Couscous - 150ml
Pistachio Nuts - 20g
Tahini - 30ml
Honey - 20ml
Fresh Mint - 5g
Julienne Beetroot - 1
Radish - 40g
Danish Feta - 80g
Hummus - 80ml
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.
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.
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.
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.
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!
Pumpkin Chunks - 500g
Baby Onions - 4
Lentils - 120g
Giant Couscous - 150ml
Pistachio Nuts - 20g
Tahini - 30ml
Honey - 20ml
Fresh Mint - 5g
Julienne Beetroot - 225g
Radish - 40g
Danish Feta - 80g
Hummus - 80ml
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.
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.
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.
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.
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!
Pumpkin Chunks - 1kg
Baby Onions - 8
Lentils - 240g
Giant Couscous - 300ml
Pistachio Nuts - 40g
Tahini - 60ml
Honey - 40ml
Fresh Mint - 10g
Julienne Beetroot - 1
Radish - 80g
Danish Feta - 160g
Hummus - 160ml
Woolies Products in this dish
