Ingredients
1 small pumpkin, about 1 kg / 21/4 lb, deseeded,
peeled and chopped
2-3 tbsp olive oil 1 onion, chopped
1 tsp confectioners' (icing) sugar 1 tsp freshly chopped rosemary 300 g
/ 11/2 cups instant couscous 100 g / 2/3 cup cashew nuts
1 tbsp freshly chopped parsley 1/2 tsp ground
cinnamon
Salt and freshly ground pepper
Method : Prep and cook time: 45 min
1
Blanch the pumpkin flesh in boiling
salted water for about 5 minutes until almost cooked through. Drain and leave
to steam dry.
2
Heat the oil in a large saucepan and
fry the onion and pumpkin for 2-3 minutes until golden brown. Dust with
confectioners' (icing) sugar and let caramelize slightly.
3
Season with rosemary, salt and
pepper, then add about 375 ml / 11/2 cups of water and
the couscous. Cover and leave for about 10 minutes until all the water has been
absorbed.
Stir in the cashew nuts, parsley and cinnamon,
season with salt and pepper and serve.