Couscous with goat's cheese, pumpkin and macadamias

all details

A quick and healthy meal involving goats cheese

Couscous with goat's cheese, pumpkin and macadamias
Photo: Jennifer Soo

Ingredients

  • 500g pumpkin (peeled)
  • 7 tbsp extra virgin olive oil
  • 300g couscous
  • 2 cups boiling chicken stock or vegetable stock 
  • 1 large brown onion (peeled and finely sliced)
  • 1 tsp brown sugar
  • 1 cup toasted macadamia nuts (chopped) 
  • 1 cup flat-leaf parsley (chopped
  • 2 1/2 tbsp balsamic vinegar
  • salt and pepper
  • 150g goat's cheese

Method

Preheat oven to 220C. Cut 500g pumpkin (peeled) into 0.5cm-thick, bite-sized pieces. Toss with 1-2 tbsp extra virgin olive oil and roast for 12 minutes. Place 300g couscous in a bowl and pour over 2 cups boiling chicken stock. Stir, cover and set aside for 5-6 minutes. Heat 1 tbsp olive oil in a small frying pan over low heat. Add 1 large brown onion (peeled and finely sliced) and 1 tsp brown sugar and stir for 6-8 minutes or until tender. Stir couscous with a fork. Add pumpkin, onion, 1 cup toasted macadamia nuts (chopped) and 1 cup flat-leaf parsley (chopped). Whisk 2 1/2 tbsp balsamic vinegar, 4 tbsp extra virgin olive oil, salt and pepper in a small bowl. Pour over couscous mixture and toss gently. Crumble over 150g goat's cheese.

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  • Course - Lunch

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