Name: Pumpkin, haloumi and pea couscous
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 2 medium red onions, cut into thin wedges; 500 gram piece pumpkin, peeled, cut into 2cm pieces; 2 cloves garlic, sliced; 1 fresh long red chilli, seeded, thinly sliced; 1/3 cup olive oil; 1 1/2 cup (300g) couscous; 1 1/2 cup boiling campbell’s real vegetable stock; 1 cup (120g) frozen peas, thawed; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 180 gram packet haloumi cheese, cut into 2cm cubes; lemon wedges, to serve

Pumpkin, haloumi and pea couscous

Couscous, a versatile Mediterranean grain, has been on the menu for some years. Here, combined with haloumi and roasted vegies, it is a nutritious side or a meal in itself for vegetarians.

Serves 4

Prep

15M

Cook

25M

Total

40M

Ingredients

2 medium red onions, cut into thin wedges

500 gram piece pumpkin, peeled, cut into 2cm pieces

2 cloves garlic, sliced

1 fresh long red chilli, seeded, thinly sliced

1/3 cup olive oil

1 1/2 cup (300g) couscous

1 1/2 cup boiling campbell’s real vegetable stock

1 cup (120g) frozen peas, thawed

1 teaspoon ground cumin

1 teaspoon ground coriander

180 gram packet haloumi cheese, cut into 2cm cubes

lemon wedges, to serve

Method

1.Preheat oven 180°C/160°C fan-forced. Line a roasting pan with baking paper. Add onion, pumpkin, garlic and chilli to the pan. Drizzle with 1/4 cup oil; toss gently to combine. Bake, stirring occasionally, for 20-25 minutes or until vegies are tender.

2.Meanwhile, place couscous in a medium heatproof bowl; stir in stock. Cover with plastic food wrap; set aside for 5 minutes or until liquid is absorbed. Using a fork, fluff and separate grains. Allow to cool to room temperature. Add peas, spices and roast vegies; mix well.

3. Heat remaining oil in a medium frying pan over moderate heat. Cook and turn haloumi for 2-3 minutes or until golden brown. Add to couscous mixture; stir to combine.

4.Spoon couscous into shallow serving bowls. Serve with lemon wedges.

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