eCook Meal
WINTER PUMPKIN PARADISE
with giant couscous, pistachios & tahini dressing
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R293.45
for 4 servings · R73.36 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Giant Couscous needs 300 mlGiant Couscous 350 g R49.99 · whole pack (size can't be divided)R49.99
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Julienne Beetroot needs 1Medium Carrots 500 g R11.99 · whole pack (size can't be divided)R11.99
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Honey needs 40 mlOrganic Apple Cider Vinegar with Honey and Ginger 500 ml 500 ml at R139.99 · 8% of packR11.20
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Pumpkin Chunks needs 1 kgBulk Pumpkin 800 g 800 g at R49.99 · 1.25× packR62.49
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Hummus needs 160 mlHummus Dipper 240 g R45.99 · whole pack (size can't be divided)R45.99
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Baby Onions needs 8Peeled Baby Onions 500 g R19.99 · whole pack (size can't be divided)R19.99
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Fresh Mint needs 10 gFresh Mint 20 g 20 g at R14.99 · 50% of packR7.50
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Tahini needs 60 mlGreen Tahini Dressing 100 g R29.99 · whole pack (size can't be divided)R29.99
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Lentils needs 240 gLentil & Barley Soup Mix 600 g 600 g at R42.99 · 40% of packR17.20
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Radish needs 80 gRadish 150 g 150 g at R21.99 · 53% of packR11.73
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Pistachio Nuts needs 40 gDry Roasted and Salted Pistachio Nuts in Shell 200 g 200 g at R126.99 · 20% of packR25.40
Not in the Woolies basket — source these elsewhere:
- Danish Feta
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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 Onion, Beetroot, Danish Feta, Fresh Mint, Giant Couscous, Honey, Hummus, 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?
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! 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. 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. 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. 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.
What should be prepared from my kitchen to make WINTER PUMPKIN PARADISE?
Baby Onion, Beetroot, Danish Feta, Fresh Mint, Giant Couscous, Honey, Hummus, 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