Chilli-spiced Pumpkin Pearl Couscous with Haloumi
SERVES 4 PREP 8 MINUTES COOK 12 MINUTES
250g packet pearl couscous
1 teaspoon ground cumin
400g kent pumpkin
¼ cup extra virgin olive oil
½ teaspoon dried chilli flakes
225g haloumi, sliced
200g grape tomatoes, halved
¼ cup chopped fresh flat-leaf parsley leaves
¼ cup pepitas
2 tablespoons white wine vinegar
Lemon wedges, to serve
1 Place 2 cups water and couscous in a medium saucepan. Bring to the boil over medium-high heat. Reduce heat to medium. Simmer, covered, for 8 to 10 minutes or until water is absorbed and couscous is tender. Add cumin. Season with salt and pepper. Stir to combine. Transfer to a large bowl. 2 Meanwhile, cut broccoli into florets. Slice florets. Place in a medium microwave-safe bowl. Cover with plastic wrap. Microwave on HIGH (100%) for 2 minutes or until almost tender.
3 Cut pumpkin into 5mm-thick wedges. Heat 1 tablespoon oil in a large frying pan over medium heat. Cook pumpkin for 3 minutes each side until golden and tender. Add chilli flakes. Toss to combine. Transfer to a plate. Increase heat to high. Add broccoli to pan. Cook, tossing occasionally, for 2 minutes or until just charred. Transfer to plate.
4 Heat 1 tablespoon of remaining oil in same frying pan over high heat. Cook haloumi for 30 seconds each side or until golden.
5 Add broccoli, tomato, parsley, pepitas, vinegar and remaining oil to couscous. Toss to combine. Season with salt and pepper. Place pumpkin and couscous mixture onto a serving platter. Top with haloumi. Serve with lemon wedges.
NUTRITION: (per serve) 2788kj; 34.8g fat; 13g sat fat; 29.1g protein; 53.2g carbs; 8.8g fibre; 47mg chol; 890mg sodium.