Moroccan Spiced Pumpkin on Cous Cous with Roast Almonds, Mint, Lemon Zest and Currants. ⁣

Ingredients

Serves 2⁣
•1/4 medium sized pumpkin⁣
•1.5 tablespoons of Moroccan spice blend⁣
•olive oil⁣
•1/2 a cup of cous cous ⁣
•1.5 tsp stock powder ⁣
•1/4 cup plus 1 tablespoon boiled water ⁣
•1/4 cup almonds⁣
•1/4 cup currants⁣
•1.5 tablespoons of lemon zest⁣
•handful of mint leaves⁣
•1/2 a cup good quality coconut yogurt⁣
•2 tablespoons lemon juice ⁣

Method

1. Dice the pumpkin into small cubes for maximum surface area.⁣
2. Drizzle olive oil over them and toss it through.⁣
3. Sprinkle the spice mix evenly over the pumpkin and toss through thoroughly⁣
4. Roast for 50 minutes at 185⁣
5. Rub 1 tsp of olive oil through the cous cous aiming to coat every bead⁣
6. Make the stock combining powder and water⁣
7. Pour over stock and place lid on immediately and let sit until it’s just warm.⁣
8. Dry roast the almonds in a pan until just browned and starting to pop⁣
9. Into the cous cous combine the currants, lemon zest, chopped mint leaves and chopped roasted almonds ⁣
10. Whisk together the yogurt and lemon juice⁣
11. Place pumpkin on top of cous cous and pour over dressing. Extra mint can be added on top.