Chilli-spiced Pump­kin Pearl Cous­cous with Haloumi

Super Food Ideas - - IN THIS ISSUE -

SERVES 4 PREP 8 MIN­UTES COOK 12 MIN­UTES

250g packet pearl cous­cous

1 tea­spoon ground cumin

300g broc­coli

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.

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