The recipe was suggested to me by my friend Janet who is a fantastic cook. I adapted quantities and such to suit my family's taste and what I had in the cupboard. I used a red onion because it's flavour is milder and none of the monkeys like onion. The smell of couscous that has been cooked with a stick of cinnamon is fantastic. I usually only cook couscous where you put it in a bowl, add hot water, cover and leave but I will definitely be doing it this way again. I had some couscous recommended by the Greek woman in the deli. It is a large, sour Greek couscous. So the recipe is a mix mash in it's origin but here goes.
Pumpkin, Couscous and Preserved Lemon
- 1 preserved lemon
- 500g (approx) diced pumpkin
- 4 tbs olive oil
- 1/2 large onion, chopped
- 1 3/4 cups couscous
- 1 cinnamon stick
- 1 cup chopped flat leaf parsley
- 1/2 cup pine nuts, toasted
- 1/2 cup golden raisins
- 1/4 tsp cinnamon
Chop the flesh from the lemon and chop the peel into small pieces. Put the flesh into a sieve over a bowl and press with the back of a spoon to extract juice.
Cook onion in 1 tbs oil until golden. Add to pumpkin.
Cook couscous with cinnamon stick in a large pot of boiling, salted water until tender and drain. Add couscous to vegetables, toss with 2 tbs oil to coat. Add lemon peel and juice, parsley, nuts, raisins, ground cinnamon and salt to taste. Toss to mix well. Serve at room temperature.
Postscript: As predicted Littlest Monkey ate a couple of pine nuts but not much more, Eldest Monkey Boy ate a mouthful and said he didn't like it. Monkey Man was at work and missed dinner. But my friend popped round during the day and had a taste and she said it was great ( I don't think she was just being polite) and our babysitter said it was delicious and took some leftovers for tomorrow. I reckon it was pretty good too but maybe not for kid palates. It'd be a great side dish to have when entertaining.