Couscous with goat's cheese, pumpkin and macadamias

Author:: Lynne Mullins
Time:: < 30 mins
Difficulty:: Medium
Special options:: Vegetarian

A quick and healthy meal involving goats cheese

Couscous with goat's cheese, pumpkin and macadamias

Photo: Jennifer Soo

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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.

Course:: Lunch

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